Pork hazelnut and couscous salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pork seasoned with sumac served in a salad of pearl couscous, capsicum, fresh mint, spinach, toasted hazelnuts and pomegranate seeds.
Ingredients
Pork medallion or loin steak, raw
600 g, (4 x 150g)
Ground sumac
1 tbs
Pearl couscous
¾ cup(s), (125g)
Lemon juice
1 tbs
Olive oil
1 tbs
Yellow capsicum
1 medium, thinly sliced
Fresh mint
½ cup(s)
Baby spinach
160 g
Hazelnuts
¼ cup(s), (35g) toasted, chopped
Pomegranate
100 g, (1/2 cup) seeds
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a chargrill or barbecue with oil and heat on medium-high. Season pork with sumac, salt and pepper. Chargrill pork for 5 minutes each side or until cooked to your liking.
2
Meanwhile, cook couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Whisk lemon juice and oil in a bowl until combined. Add capsicum, mint, spinach and couscous. Season and gently toss to combine.
3
Slice pork and serve on salad. Sprinkle with hazelnut and pomegranate seeds.
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