adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork with peach and minted couscous salad
Pork with peach and minted couscous salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Family favorite: sweet & savory winner!
Ingredients:
  • 250.00 ml frozen peas
  • 1 tsp vegetable stock powder
  • 125.00 ml couscous
  • 2 Moraitis roma tomatoes, chopped
  • 125.00 ml plain low-fat yoghurt
  • 125.00 ml mint leaves, finely shredded
  • Olive oil cooking spray
  • 500g pork loin medallions, trimmed
  • 4 peaches, stones removed, cut into wedges (see note)
Instructions:
  • In a saucepan, combine peas and 1/2 cup of cold water. Bring to a boil over high heat, then cook for 1 minute. Remove peas with a slotted spoon and set aside. Mix stock powder into the water in the same pan and bring to a boil. Take off heat, stir in couscous, cover, and let sit for 3 minutes. Enjoy!
  • Season the tomatoes with a sprinkle of salt and pepper, then set them aside. Mix yoghurt and 1 tablespoon of mint in a small bowl, cover and refrigerate until serving.
  • Prepare a non-stick frying pan with a light coat of oil and heat over medium-high heat. Cook pork for 5 minutes on each side until just cooked. Place on a plate, cover with foil, and let it rest for 5 minutes. In the same pan, add peaches cut side down and cook for 2 minutes until golden.
  • Fluff the couscous with a fork to separate the grains, then add peas, tomatoes, and the rest of the mint. Mix everything together gently. Plate the couscous, then add the pork, peaches, and minted yogurt on top. Season with pepper and serve.

Similar Recipes