Saffron Yogurt Pork Skewers with Lemon‑Herb Couscous

Looking for a protein‑rich meal that’s almost‑instant? Our Saffron Yogurt Pork Skewers hit the spot with a fragrant citrus‑spice base and bright herbal couscous. It’s a flavor pop that cooks fast and looks show‑stopper on any Pinterest board.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb pork tenderloin, cut into 1‑inch cubes
• 1 cup plain Greek yogurt
• 1 teaspoon saffron threads, steeped in 2 tbsp hot water
• 1 tablespoon lemon zest
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• Salt & pepper, to taste
• 2 tbsp olive oil
• 16‑in. bamboo skewers, soaked 30 min
• 1 cup couscous
• 1 1/4 cup hot water
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• Lemon wedges, for serving

Instructions

1. In a bowl, whisk together Greek yogurt, saffron‑water, lemon zest, smoked paprika, cumin, garlic, salt, pepper, and olive oil.
2. Toss pork cubes in the yogurt mixture until evenly coated. Cover and refrigerate 30 minutes to let flavors meld.
3. Bring a pot of salted water to a boil. Stir couscous into the hot water, cover, and let stand 5 minutes; fluff with a fork and stir in lemon juice, parsley, and cilantro.
4. Remove skewers from the fridge, thread pork onto each skewer (about 4 cubes per skewer).
5. Preheat a grill or grill pan to medium‑high heat. Grill skewers 3–4 minutes per side until nicely charred and the internal temperature reaches 145°F.
6. Meanwhile, heat a small skillet and pour any leftover yogurt glaze; simmer until slightly thickened, 2 minutes.
7. Arrange a scoop of couscous on each plate, lay a pork skewer beside it, and drizzle with the warmed glaze.
8. Garnish with lemon wedges and cilantro sprigs. Serve hot for a vibrant, protein‑packed dinner.

Chef's Note

For best results, let the pork marinate for at least 30 minutes; the saffron infuses a subtle depth that elevates this simple skillet dish.

Make-Ahead Tips

The marination can be prepared up to 2 days in advance and stored in the refrigerator. Cook the skewers fresh for optimal texture.

Substitutions

Use chicken breast cubes instead of pork for a lighter option; swap couscous with quinoa or cauliflower rice if you prefer gluten‑free.