Five Spiced Pulled Pork with Jewelled Couscous

Five Spiced Pulled Pork with Jewelled Couscous

This salad is so moreish and easy to make. Taking our fabulous Five Spice Pulled Pork served on a bed of couscous with toasted almonds, apricots, cherry tomatoes and pomegranate seeds creates a stunning looking centrepiece for any table. 

Five Spice Pulled Pork with Jewelled Couscous

July 27, 2018
: 3-4
: 15 min
: 20 min
: 35 min
: Easy

A visually stunning and delicious salad.


  • Dukeshill Chinese Five Spice Pulled Pork
  • Couscous
  • 300g couscous
  • zest and juice of 1 lemon
  • 400ml vegetable or chicken stock
  • ½ red onion, finely sliced
  • 150g ready to eat apricots, chopped
  • 100g spinach leaves
  • 200g cherry tomatoes, quartered
  • 15g fresh mint, chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • ½ tsp sea salt
  • 100g pomegranate seeds
  • 100g whole blanched almonds, toasted and chopped
  • Step 1 Pre heat the oven to 180°c/160°c. Remove the pulled pork from its packaging and place on a foil lined tray with its juices. Pop in the oven for 20 minutes.
  • Step 2 Dry fry the whole almonds for a few minutes over a high heat, then remove and chop. I always find it best to totally focus on this stage as I’ve thrown away many burnt nuts in my time!
  • Step 3 Put the couscous in a large bowl with the lemon zest & juice and pour over the stock. Cover the bowl with a tea towel and leave for 10 minutes until all the liquid has been absorbed.
  • Step 4 Using a fork fluff up the couscous and mix in the other ingredients.
  • Step 5 Remove the pulled pork from the oven and tease apart to shred.
  • Step 6 To serve place a few large spoons of the couscous on the plate and top with the pulled pork.

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