Instructions: Preheat the grill and heat a griddle pan.

1 Place the pepper halves on the grill pan and cook for 10 minutes until the skin is blackened and blistered. Place half the onion and parsley in a food processor and pulse to finely chop. Add the pork and blend for 20 seconds.

2 Add half the chillies and curry powder with 1 tsp paprika and season generously. Blend again for 10-15 seconds until the mixture forms a ball.

3 Divide the mixture into four portions and roll each one into a narrow rectangle about 10cm/4" long. Thread on to soaked 15cm/6" bamboo skewers.

4 Brush the hot griddle pan with a little oil and add the kebabs. Cook for 8-10 minutes until completely cooked through and tender. Heat another tbsp of oil in a small frying pan.

5 Add the remaining onion and cook for 2-3 minutes until beginning to brown, stirring. Place the stock cube in a pan and pour in 250ml/9fl oz boiling water, stirring until dissolved.

6 Add the remaining curry powder and 1 tsp each paprika, olive oil and salt. Bring to a simmer, remove from the heat and stir in the couscous. Set aside for two minutes to allow to swell.

7 Tip the can of tomatoes into a sieve set over a bowl and set aside to drain off excess liquid for a few minutes.

8 Remove the pepper from the grill pan and carefully remove the skin, using a clean tea towel. Chop up the flesh and place in a food processor. Tip half the softened onion into the processor.

9 Add the carrot to the remaining onion and continue to fry for a few minutes until the carrot has softened but not coloured. Season to taste.

10 Add the remaining 1/2 tsp crushed chillies and 1 tsp paprika to the processor with the garlic. Add the tomatoes, vinegar, 2 tbsp oil and coriander and whizz to a puree. Pour into a bowl and season to taste.

11 Put the couscous on the heat and add 2 tbsp oil. Cook gently for 2-3 minutes stirring with a fork to fluff up the grains. Stir in the onion and carrot mixture. Season to taste.

12 Roughly chop the remaining parsley. Stir into the couscous with the apple, season. Put the couscous in a crescent shape on a plate with two kebabs criss-crossed to the side. Drizzle around some harissa sauce and serve.

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