Name: Citrus pork with pea couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2/3 cup couscous; 1 1/2 tablespoon vegetable or olive oil; 2/3 cup boiling vegetable stock; 1/2 small red onion, finely chopped; 1 1/2 tablespoon slivered almonds, toasted; 1/2 teaspoon moroccan spice mix; 1/2 cup frozen baby peas, thawed; 1 tablespoon chopped flatleaf parsley; 2 pork loin chops; 2 tablespoon orange marmalade; 2 tablespoon freshly squeezed orange juice (from about 1 1/2 oranges)

Ingredients

2/3 cup couscous

1 1/2 tablespoon vegetable or olive oil

2/3 cup boiling vegetable stock

1/2 small red onion, finely chopped

1 1/2 tablespoon slivered almonds, toasted

1/2 teaspoon moroccan spice mix

1/2 cup frozen baby peas, thawed

1 tablespoon chopped flatleaf parsley

2 pork loin chops

2 tablespoon orange marmalade

2 tablespoon freshly squeezed orange juice (from about 1 1/2 oranges)

Method

1.Place couscous and 2 teaspoons oil in a medium heatproof bowl; stir in boiling stock.

2.Cover couscous with plastic wrap; set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains. Add onion, almond, spice mix, peas and parsley; stir to combine.

3.Meanwhile, heat remaining oil in a medium frying pan over moderate heat. Add pork; cook 2-3 minutes each side, or until just cooked.

4.Add marmalade and juice to pan: cook, turning pork, a further 2-3 minutes, or until pork is glazed.

5.Spoon couscous mixture onto plates. Top with pork; drizzle with pan juices. Serve at once.

Marmalade can catch to base of pan, so tum pork frequently.
Note

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Ingredients

Method

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