For the herbed couscous: Place the couscous, olive oil and some salt in a large bowl. Pour the water over the couscous and cover with plastic wrap. Once the couscous has absorbed all of the water, approximately 15 minutes, remove the plastic wrap and fluff with a fork. Add the herbs and set aside until ready to serve.
For the tzatziki: Place the pulp of 1 passion fruit, the cream cheese, milk, basil, shallots, and lemon juice in a bowl. Mix to incorporate and season with salt and pepper. Spoon the remaining passion fruit pulp on top, cover and place in the fridge until ready to serve.
For the pork satays: Place the pork in a dish and add the basil, coconut milk, passion fruit pulp and shallots and mix well to ensure the pork is coated in the marinade. Place the pork in the fridge to marinate for a minimum of half an hour or a maximum of 24 hours.
Preheat a grill or grill pan to medium-high heat.
Remove the marinated pork from the fridge. Skewer approximately 5 pieces of pork per skewer. Sprinkle the pork with salt and place the satays on the grill. Grill on all sides until charred and cooked through.
For the vegetable stir-fry: Heat the oil in a large saute pan or wok over medium heat. Once the oil is hot, add the garlic and toss until golden brown. Add the baby corn, snow peas, carrots and onions, and toss until tender. Add the sesame oil, season with salt and remove from the heat.
To assemble: Spoon the herbed couscous in the center of a plate. Scatter the vegetable stir-fry around the couscous and place the grilled passion fruit pork satays on top of the couscous. Serve with the passion fruit tzatziki.
Recipe courtesy of Roger Mooking