Rub the pork fillet with the cumin, paprika, ginger and on tbsp. of honey and teriyaki sauce, grill on a well preheated griddle pan until well sealed from all sides than remove and place on a baking tray. pour on the rest of the teriyaki and honey and roast until cooked through. In a bowl add hot water to the couscous as per sachet and keep covered for 5 minutes, place the couscous in 2 round moulds and press, cover with grated Applewood cheese and grill until golden brown. Sauté the kale in garlic oil and serve on the couscous with the sliced pork fillet on.
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