- 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
- 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.