Dukkah pork with warm pearl couscous
- 250g lean pork loin steaks, fat trimmed
- 2 teaspoons pistachio dukkah
- 2 teaspoons extra-virgin olive oil
- 200g mixed red and yellow grape tomatoes, halved
- ½ cup pearl couscous
- ½ cup salt-reduced chicken stock
- 150g broccoli, cut into florets
- 50g baby spinach leaves
1 Sprinkle pork with dukkah. Lightly spray a large non-stick frying pan or chargrill pan with oil and heat over medium-high heat. Cook pork for Dukkah is a Middle Eastern spice mix made with nuts, cumin & coriander. Find
it in the spice aisle of supermarkets. 3–4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 5 minutes.
2 Meanwhile, heat extra-virgin olive oil in a large non-stick frying pan over medium-high heat. Add tomatoes and cook, stirring, for 4–5 minutes or until very tender. Add couscous and stock and bring mixture to the boil. Reduce heat, cover with lid and simmer for 6 minutes. Add broccoli and simmer, covered, for a further 2–3 minutes or until almost tender and stock is absorbed.
3 Remove pan from heat. Set aside to steam for 2 minutes before stirring through spinach. Divide couscous mixture among two serving plates and serve topped with pork.
Dukkah is a Middle Eastern spice mix made with nuts, cumin and coriander. Find it in the spice aisle of supermarkets.
Nutrition Info (per serve)
Total fat 8.7g
–Saturated fat 1.7g
Dietary fibre 7.3g
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