Moroccan pork with fruity cauliflower ‘couscous’
Lean pork medallion or loin steak, raw
400 g, (4x125g), fat trimmed
½ medium, cut into florets
¼ cup(s), (35g), chopped, pitted
¼ cup(s), (35g), chopped
⅓ cup(s), shredded
2 tbs, lightly toasted
- 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.
- 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.
- Stir mint, nuts, lemon juice and remaining oil through cauliflower mixture. Season with salt and pepper. Serve pork with cauliflower ‘couscous’.