Photo of Griddled pork with salsa verde by WW

Griddled pork with salsa verde

10 - 15
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
The satisfying combo of zesty couscous and zero-hero chickpeas works perfectly with juicy pork steaks and a spoonful of fresh salsa verde


Wholewheat Giant Couscous, dry

160 g

Chickpeas, cooked

1 can(s), large, drained

Parsley, fresh

10 g


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoons

Pork Loin Steak, Lean, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Olive Oil

2 tablespoons

Vinegar, All Types

1 tablespoons, red wine

Dijon Mustard

1 teaspoons, level

Parsley, fresh

20 g

Capers, in Brine

20 g


1 medium, cut into wedges, to serve


  1. 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.
  2. 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.
  3. 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.
  4. Serve the couscous and pork with salsa verde spooned over and lemon wedges on the side.


Swap wholewheat couscous for the same quantity of bulgur wheat