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Dinner recipe · from the recipe book

Smoky Paprika Pork Skewers with Couscous

Juicy smoky-sweet pork tenderloin skewers charred alongside crisp-edged broccoli and bell peppers, served over fluffy lemony couscous with a cool yogurt-garlic sauce.

Smoky Paprika Pork Skewers with Couscous

Ingredients

  • 1½ lb680 gPork tenderlointrimmed and cut into 1 1/2-inch cubes
  • 4⅓ cups florets400 gBroccolicut into large florets
  • 2 medium240 gRed bell peppercut into 1 1/2-inch pieces
  • 1 medium120 gGreen bell peppercut into 1 1/2-inch pieces
  • 2½ tbsp36 gOlive oil
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 2⅛ tsp15 gHoney
  • 1 lemon, juiced48 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1⅓ cups240 gCouscous, dry
  • 1½ cups360 gWater
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. If using wooden skewers, soak them in water for 30 minutes.
  2. Make the marinade: in a large bowl whisk two-thirds of the olive oil, the smoked paprika, two-thirds of the garlic, the cumin, the honey, half of the lemon juice, 3 g of the salt and the ground black pepper.
  3. Add the pork to the marinade, toss to coat and let it sit for 20 minutes.
  4. Meanwhile, toss the broccoli, red bell pepper and green bell pepper in another bowl with the remaining one-third of the olive oil and 1 g of the salt.
  5. Make the sauce: stir the Greek yogurt with the remaining one-third of the garlic and a quarter of the lemon juice; chill until serving.
  6. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  7. Thread the pork onto skewers, alternating with the red bell pepper and green bell pepper pieces; thread the broccoli florets onto separate skewers.
  8. Grill the broccoli skewers for 8 to 10 minutes, turning, until charred and tender-crisp.
  9. Grill the pork skewers for 10 to 12 minutes, turning every few minutes, until the pork reaches 145°F (63°C); rest 3 minutes.
  10. While the skewers grill, bring the water and the remaining 1 g salt to a boil in a small pot, stir in the couscous, cover, remove from heat and let stand 5 minutes; fluff with a fork and stir in the remaining quarter of the lemon juice and half of the parsley.
  11. Serve the skewers over the couscous with the yogurt sauce, scattered with the remaining half of the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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