Ingredients

• olive oil
• for brushing
• 75g/3oz pork fillet
• cut into 5 cubes
• 5 dates
• stones removed
• 2 tsp soy sauce
• 2 tsp honey
• 2 tsp sesame seeds
• 125g/4½oz couscous
• 125ml/4fl oz hot vegetable stock
• 1 tbsp olive oil
• handful fresh parsley and fresh basil
• chopped
• 3 dates
• stones removed
• chopped
• ½ yellow plum
• chopped
• 50g/1¾oz goats' cheese
• crumbled
• fresh chives
• to garnish

Directions

• Lightly oil a griddle pan and place over a high heat. Thread the pork cubes and dates onto a skewer
• then place the skewer onto the pan and cook until golden-brown on all sides. 2. Drizzle the soy sauce and honey and sprinkle the sesame seeds over the pork and dates and cook for another 2-3 minutes
• or until completely cooked through.
• Meanwhile
• for the couscous salad
• place the couscous into a bowl and pour over enough hot vegetable stock to cover the couscous. Cover the bowl with cling film and leave to stand for 4-5 minutes.
• Remove the cling film
• separate the grains of couscous with a fork
• then add all of the remaining ingredients to the bowl and mix well.
• Lightly oil a 6cm/2½in chefs' ring or a small glass bowl and place onto a serving plate. Spoon the couscous salad into the ring or bowl
• then remove the ring or turn the bowl out onto the plate and carefully lift off.
• To serve
• place the skewer on top of the couscous salad and garnish with chives.