Mix 2tbsp of cold pressed rapeseed oil with the paprika and ½tsp of cinnamon. Stir in the pork and marinate for 30 minutes.
Thread the pork onto 8 skewers and place under a pre-heated grill for 15-20 minutes turning occasionally until cooked throughout.
Meanwhile, place the couscous, ¼tsp of cinnamon, remaining rapeseed oil and seasoning in a large bowl. Pour over 400ml of boiling water, cover and allow to stand for 5 minutes. Fluff up with a fork and stir in the parsley.
Serve with the pork kebabs, lemon wedges and a red onion salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.