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.

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.