Moroccan pork with fruity cauliflower ‘couscous’
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Pork medallion or loin steak, raw
500 g, (4 x 125g steaks)
Olive oil
1 tbs
Moroccan seasoning
1 tbs
Cauliflower
½ medium, cut into florets
Fresh dates
¼ cup(s), (35g), chopped, pitted
Dried apricots
¼ cup(s), (35g), chopped
Fresh mint
⅓ cup(s), shredded
Pine nuts
2 tbs, lightly toasted
Lemon juice
1 tbs
Instructions
1
Preheat a chargrill or barbecue on medium-high. Rub pork with half the oil and sprinkle with seasoning. Cook pork for 3-4 minutes each side or until just cooked through.
2
Meanwhile, process cauliflower in a food processor until it resembles couscous. Place cauliflower in a medium heatproof bowl. Add date and apricot. Cover with boiling water. Cover and stand for 3-4 minutes or until cauliflower is just tender. Drain in a fine sieve, pressing down with back of spoon to extract as much liquid as possible. Place in a bowl.
3
Stir mint, nuts, lemon juice and remaining oil through cauliflower mixture. Season with salt and pepper. Serve pork with cauliflower ‘couscous’.
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