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Photo of Moroccan pork with fruity cauliflower ‘couscous’ by WW

Moroccan pork with fruity cauliflower ‘couscous’

5 - 7
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min


Pork, medallion or loin steak, lean, raw

400 g, (4x125g), fat trimmed

Olive oil

1 tbs

Moroccan seasoning

1 tbs


½ medium, cut into florets

Fresh dates

¼ cup(s), (35g), chopped, pitted

Dried apricots

¼ cup(s), (35g), chopped

Fresh mint

cup(s), shredded

Pine nuts

2 tbs, lightly toasted

Lemon juice

1 tbs


  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’.


SERVING SUGGESTION: Steamed green beans and baby carrots. TIP: Cauliflower can be replaced with ¾ cup (150g) wholemeal couscous.