Griddled pork with salsa verde
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The satisfying combo of zesty couscous and zero-hero chickpeas works perfectly with juicy pork steaks and a spoonful of fresh salsa verde
Ingredients
Wholewheat giant couscous, dry
160 g
Chickpeas, cooked
1 can(s), large, drained
Parsley, fresh
10 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Pork loin steak, lean, raw
4 medium
Calorie controlled cooking spray
4 spray(s)
Olive Oil
2 tablespoon(s)
Vinegar, All Types
1 tablespoon(s), red wine
Dijon Mustard
1 teaspoon(s), level
Parsley, fresh
20 g
Capers, in Brine
20 g
Lemon
1 medium, cut into wedges, to serve
Instructions
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.
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