Five spice pork with couscous

Five spice pork with couscous




  • 2 pork fillets (about 600g)
  • 1 teaspoon oil (sesame if you have it)
  • 2 teaspoons chinese Five Spice mix
  • salt and pepper
  • 1 cup couscous
  • 1 cup chicken stock
  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, finely chopped
  • grated rind of one orange
  • 1/3 cup pistachios, chopped
  • 1/3 cup currants or sultanas


Coat pork fillet in oil and then rub with five spice mix, salt and pepper.

Place stock in a saucepan and bring to boil, stir in couscous and remove from heat.

After 2-3 minutes stir in olive oil with a fork to separate grains. Add onion, orange rind, pistachios and currants, stir well to combine.

Preheat oven to 180°C.

Heat a non-stick frypan over high heat and brown pork fillets on all sides, transfer to a baking tray and bake in oven for 10 minutes until cooked through.

Rest for 5 minutes, then slice. Serve slices of pork fillet on a bed of couscous.


  • If you have an oven-proof frypan, use that to brown the pork so you can just put it straight in the oven.
  • We like our pork only just cooked through, so I only oven bake it for 5 minutes or so.
  • I’m not a big fan of raw onion, so usually fry the onion in a bit of oil before adding to the couscous.
  • Being gluten-free, I had my pork on steamed rice…a bit dry, must work on a gluten-free version of couscous…quinoa grain or rice pilaf..
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


Leave A Comment