Step 1

Thread the pork onto skewers. Place in a glass or ceramic dish. Combine the cumin, coriander, caraway seeds, chilli, garlic and stock in a small bowl. Rub over pork to evenly coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Step 2

Preheat a barbecue grill on high. Add the pork skewers and cook for 3 minutes each side for medium or until cooked to your liking. Transfer pork skewers to a plate. Cover with foil and set aside for 5 minutes to rest. Add zucchini to the grill and cook for 1 minute each side or until brown and tender. Add haloumi and cook for 1 minute or until brown all over. Transfer zucchini and haloumi to a bowl.

Step 3

Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the zucchini, haloumi, half the parsley, mint and lemon and stir to combine. Taste and season with salt.

Step 4

Spoon the couscous mixture among serving plates. Top with pork skewers and sprinkle with the remaining parsley. Serve immediately with lemon wedges.