BREXIT Rapid Pomegranate pork
with carrot and cucumber salad and dukkah dressing
- May contain traces of allergens
- Celery
Ingredients
150 grams
Couscous
½ sachet(s)
Chicken Stock Powder
2 unit(s)
Pomegranate Pork Steak
unit(s)
Pomegranate Pork Loin
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
1 pot(s)
Dukkah Mix
1 unit(s)
Carrot
1 unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
300 milliliter(s)
Water
Instructions
Preheat the grill to high.
Pour the water (see ingredients for amount) and stock powder for the couscous into a saucepan and bring to the boil.
When boiling, stir in the couscous, pop a lid on the pan and remove from the heat.
Leave to the side for 8-10 mins or until ready to serve.
Line a baking tray with foil.
Place the pomegranate glazed pork in the centre, topped with any spare sauce from the packet.
Grill on the top shelf for 6 mins on each side.
Remove from the grill and leave to rest, covered with foil.
IMPORTANT: The pork is cooked when it is no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all), zest the lemon and cut into wedges.
Trim the carrot then peel into ribbons.
Repeat with the cucumber to make more ribbons.
Pop half the dukkah and the olive oil for the dressing (see ingredients for amount) into a small bowl and add a pinch of salt and pepper.
Mix well to combine, this is your dressing.
Put the carrot and cucumber ribbons into a large mixing bowl. Add the remaining dukkah, half the lemon juice, half the parsley, a drizzle of oil and a pinch of salt and pepper.
Mix well to combine.
Once the couscous is ready, fluff up with a fork then add the remaining parsley, the lemon zest and a pinch of salt and pepper.
Mix to combine then divide between plates.
Slice the pork into 5 pieces then place on top of the couscous.
Pour any grill pan juices on top of the pork.
Add the ribbon salad on the side and drizzle the dressing all over the plates.
Pop a lemon wedge on the edge and enjoy!
