Justine Schofield’s – Otway Pork and Couscous Salad



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Serves 4


Prep: 15 min


Cooking: 20 min


  • 3 tbs. olive oil
  • 600g Otway Pork fillets, fat and sinew trimmed, halved
  • 1/2 cup couscous
  • 1 zucchini, cut into 2cm pieces
  • 1 small-medium eggplant, cut into 2cm pieces
  • 1 Spanish onion, cut into wedges
  • 1 can of chickpeas, drained
  • 4 dates, chopped
  • 1 handful each of mint and parsley, torn 
  • Juice 1 lemon
  • Salt and pepper


  • 1 tsp. harrisa
  • 1 cup Greek-style yoghurt
  • 1/2 tsp. cumin seeds, toasted and crushed
  • 1 preserved lemon wedge, flesh removed and skin finely chopped


Step 1
To make the sauce, combine all the ingredients together and season with salt and pepper.

Step 2
Preheat the oven to 200°C.

Step 3
Arrange eggplant, zucchini and onion on to a baking tray. Add a tablespoon of oil and season with salt and pepper and toss together.

Step 4
Heat a pan over high heat and add 1 tablespoon oil. Seal pork fillets for 2–3 minutes until slightly charred. Then place into the tray of vegetables and roast in the oven for 15-20 minutes. Remove and rest meat for 5 minutes.

Step 5
Cook the couscous as per packet instructions. Once cooked separate grains with a fork. Combine couscous with roasted vegetables and any juices on the tray, dates, herbs, lemon juice, remaining oil and season with salt.

Step 6
Slice the pork into thick medallions and serve with couscous salad and yoghurt sauce.

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