Fragrant Citrus Couscous With Pork Recipes

LEMON COUSCOUS RECIPE

Steps:

• Heat olive oil in a medium saucepan over medium-low heat.
• Add garlic and saute until fragrant (not toasting and browning or it will be bitter!), about 20 seconds.
• Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.
• Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 - 5 minutes off heat.
• Add parsley and fluff with a fork. Finish with a little more olive oil or broth to moisten if desired and serve warm.

GREEK SEASONED PORK WITH LEMON COUSCOUS

Steps:

• In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally.
• Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145°F), turning once. Remove from heat; let stand for 3 minutes.
• Add broth and dried tomatoes to eggplant mixture. Bring to boiling. Stir in couscous, lemon peel, lemon juice, roasted garlic, and salt; remove from heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.

PORK WITH TANGY CITRUS SAUCE

Steps:

• Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
• Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
• Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

FRAGRANT CITRUS COUSCOUS WITH PORK

Steps:

• Preheat broiler, or prepare top-of-the-stove grill.
• Wash, dry, trim and slice the mushrooms; chop the whole onion.
• Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
• Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
• Meanwhile, grate lemon and orange rind; chop apricots.
• Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
• Cut cooked pork into bite-size pieces, and stir into couscous.
• Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.

FIVE-SPICE GRILLED DUCK WITH CITRUS SAUCE AND COUSCOUS

Steps:

• De-bone the duck and cut it into 4 pieces, reserving the bones for later use. In a large bowl, combine the five-spice blackening powder, sugar, and tea. Place the duck pieces in the bowl, and let the meat marinate for 1 hour. Heat a grill pan or large skillet over medium-high heat. Add enough oil to coat the surface of the pan, and let the oil heat. Season the duck pieces with salt, if desired. Carefully add the duck pieces to the pan and reduce the heat to medium. Grill until cooked to desired degree of doneness, turning each piece with tongs halfway through cooking. Serve with Citrus Sauce, Couscous, baby spinach and mango slices, if desired.
• Combine the citrus juices and zest, sugar, mustard, and eggs, and whisk well. Slowly drizzle in the oil, whisking constantly until the mixture becomes thick. Season, to taste, with salt and pepper. Drizzle sauce over duck.
• Toast the trail mix in a dry medium skillet over medium-low heat until fragrant and golden brown, about 3 to 5 minutes. Add the dry couscous to the skillet and continue to toast the mixture for an additional 2 to 3 minutes, stirring with a wooden spoon. Remove pan from heat. In a large saucepot, combine the chicken stock and the duck stock and bring to a boil over medium-high heat. Add the toasted trail mix and couscous mixture to the pot. Stir until incorporated and then cover the pot with a lid. Lower the heat to medium-low and allow the couscous to simmer until it absorbs the liquid. Fluff couscous with a fork and serve.
• Place the duck bones in a large pot and add enough water to cover bones. Bring to a boil over medium-high heat and then reduce the heat to a simmer, stirring occasionally. Let simmer for 2 hours. Season, to taste, with salt and pepper.

ISRAELI COUSCOUS SALAD

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

SPICED PORK CHOP WITH ISRAELI COUSCOUS

Steps:

• In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
• Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
• Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.