Griddled pork with salsa verde
Wholewheat Giant Couscous, dry
1 can(s), large, drained
1 zest(s) of 1
Lemon Juice, Fresh
Pork Loin Steak, Lean, raw
Calorie controlled cooking spray
Vinegar, All Types
1 tablespoons, red wine
1 teaspoons, level
Capers, in Brine
1 medium, cut into wedges, to serve
- Put the couscous in a medium pan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-8 minutes, until tender. Drain, then stir through the chickpeas, parsley and lemon zest and juice. Season to taste.
- Meanwhile, make the salsa verde. In a medium bowl, whisk together the oil, vinegar, mustard and 2 tbsp water, then stir in the parsley and capers. Season.
- Heat a griddle pan over a medium-high heat. Mist the pork with cooking spray, season and griddle for 3-4 minutes on each side, until cooked through.
- Serve the couscous and pork with salsa verde spooned over and lemon wedges on the side.