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.