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Photo of Pork hazelnut and couscous salad by WW

Pork hazelnut and couscous salad

PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Pork seasoned with sumac served in a salad of pearl couscous, capsicum, fresh mint, spinach, toasted hazelnuts and pomegranate seeds.


Lean pork medallion or loin steak, raw

540 g, (Buy 4x150g) fat trimmed

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 leaves

160 g


¼ cup(s), (35g) toasted, chopped


100 g, (1/2 cup) seeds

Oil spray

1 x 3 second spray(s)


  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.


TIP: To remove pomegranate seeds (called arils), cut the fruit in half and hold upside down in your hand over a large bowl. Hit the back firmly with a wooden spoon until they drop out.