Make harissa by combining garlic, chilli paste, coriander, cumin, caraway, olive oil and lemon juice in a bowl and stir well to combine. Add mint and coriander and stir to combine.
Pre heat char grill or BBQ grill. Brush pork cutlets with the extra oil and cook over a medium high heat for 2–3 minutes each side depending on the thickness. Allow pork to rest for a few minutes before serving.
Serve on a bed of cooked cous cous, toasted pine nuts and baby English spinach leaves. Top the cooked pork cutlets with harissa.
BBQ or Grill
Dinner for 2