[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 15/11/24. See terms.
Moroccan pork with fruity cauliflower ‘couscous’

Moroccan pork with fruity cauliflower ‘couscous’

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate

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

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’.

Notes

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