Giant cous cous salad with sticky pork skewers

Giant cous cous salad with sticky pork skewers

I’m really enjoying the current heatwave and it’s only natural to want to eat a salad, but I’ve eaten so many leaves of late I decided to go for a different kind of salad.

Topped off with some lean pork skewers I’m already deciding when to make this again to eat!

This is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

360 g pork fillet
60 g giant cous cous, dried
45 g spring onion, finely chopped
60 g peppers, cut into cubes
90 g courgette
60 g aubergine
4 flat peaches
1 chicken stock cube
150 ml boiling water
2 tbsp dark soy sauce
40 ml Japanese mirin
2.5 sprays of oil
6 fresh basil
  salt and pepper


  • Trim any visible fat from the fillet and cut into small, thin slices.
  • Place the pork slices into a bowl along with the dark soy sauce and the mirin.
  • Leave the pork to marinate while you prepare the remainder of the recipe.
  • Put a griddle pan onto a high heat.
  • Thinly slice the aubergine and courgette.
  • Spritz the griddle pan with the spray oil before adding the courgette and aubergine slices.
  • Chargrill on both sides and remove from the pan when ready.
  • Slice the flat peaches in half and place them on the griddle pan and chargrill on both sides.
  • Cook the giant cous cous according to the manufacturers instructions, but add a stock cube to the boiling water.
  • Drain the giant cous cous when cooked and leave it to cool while you cook the pork.
  • Thread the marinated pork onto skewers and place them on the chargrill pan to cook.
  • You maybe tempted to turn the skewers quickly, but leave them to catch as they won’t stick to the pan.
  • Cook the pork skewers until the pork is cooked through, it will be firm to the touch when ready.
  • Leave the pork skewers to rest while to finish building the salad.
  • Add the peppers, spring onion, chargrilled vegetables and peaches to the giant cous cous along with the fresh basil leaves.
  • Give the salad a good mix before adding the salad to your plate and topping with the pork skewers.
  • The eat straight away for pop it into a container for lunch another day!


Recipe Notes

  • Pork fillet is a lean cut of meat, but be sure to trim any visible fat before your marinate.
  • I like to use low salt stock cubes.
  • For this recipe I used flat peaches as they’re in season, but feel free to use regular peaches or nectarines.

Nella Foulds
Nella Foulds

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