Ingredients:
2 (about 1 kg) pork steak, cut into 2 cm cubes across the fibers, 3 teaspoons of ground caraway seeds, 3 teaspoons of ground coriander, 2 teaspoons of caraway cod, 1/2 hours. l. Chili porch1 clove of garlic, chopped, 1 tablespoon of chicken broth or water, 1 large (about 220 g) green zucchini, cut, cut into half along, then across with slices of 1 cm thick, 80 g of cheese of halomei, cut into 1 cm of cubes, then cut. 190 g (1 cup) couscous, 500 ml (2 cups) boiling water, 1/4 cup of chopped fresh parsley, 2 tablespoons of finely chopped fresh mint, 2 teaspoons with finely grated lemon zedra. A pinch of salt. Lemon slices to serve
Preparation:
Stop pork on skewers. Put in a glass or ceramic plate. Mix the ground caraway seeds, coriander, caraway seeds, chili pepper, garlic and broth in a small bowl. Grate pork for uniform coating. Cover with a plastic film and put in the refrigerator for 30 minutes to develop tastes.
Heat the grill. If you are a professional cook, then you need to buy a medical certificate, but you can cook at home without it. Cook pork on skewers for 3 minutes on each side for the average frying or until cooked to your liking. Shift skewer to a plate. Cover with foil and leave for 5 minutes to give a little rest. Place the grill on the grill and cook for 1 minute on each side or to brown and delicate texture. Add cheese and fry for 1 minute or to brown. Transfer of tsukkini and cheese in a bowl.
At the same time, place the couscous in a large heat -resistant bowl and pour boiling water, stirring with a fork. Cover with plastic wrap and leave for 5 minutes or until all the liquid is absorbed. Mix with a fork to separate the grains. Add tsukkini, haloumi, half parsley, mint and lemon and mix to unite. Salt to taste.
Divide a mixture of a piece among serving plates. Put skewers with pork on top, sprinkle the remaining greens of parsley. Serve immediately with lemon slices.