Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips

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  • 340g Eskort Pork Neck Steaks, cut into strips
  • 1 green chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 125g leek, finely chopped
  • 30ml (2 tbsp) garam masala spice
  • 250g cherry tomatoes, cut in halves
  • 125ml (½ cup) couscous
  • 250ml (1 cup) boiling water
  • Salt and pepper, to taste
  • 60ml (¼ cup) olive oil
  • 45ml (3 tbsp) butter
  • 60ml (¼ cup) amasi/maas


  • Spicy Tomato and Chilli Couscous
  • Preheat a frying pan over a medium heat, then add the olive oil and butter.
  • Add the chilli, garlic, leeks and garam marsala and slowly fry until the leeks are glossy and soft.
  • Turn up the heat and add the cherry tomatoes, frying until the skins are loose.
  • In a mixing bowl, add the couscous, cherry tomato mixture and boiling water.
  • Cover the bowl with cling wrap and leave for 5-10 minutes until couscous softens.
  • Pork Neck Steak Strips
  • While the couscous is covered, place the frying pan back onto the heat.
  • Season the pork neck steak strips with salt and pepper, and fry until golden.


Serve the pork neck steak strips on the spicy tomato couscous and drizzle with amasi.