PASTURE-RAISED PORK WITH COUSCOUS AND VEGETABLES
Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a little spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 18
Steps:
- Couscous: Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more. Remove from heat, drizzle with olive oil, and toss to coat. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.
- Roasted vegetables: Preheat oven to 400 degrees. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes. Let cool completely on sheet.
- Pork: Raise oven heat to 425 degrees. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in safflower oil to coat. Add pork and brown on all sides, turning as needed, about 12 minutes total. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.
- Salad: Meanwhile, heat olive oil in a large saute pan over medium. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
- Add couscous, roasted vegetables, and harissa to salad; toss to combine. Season with salt. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.
VEGETABLE COUSCOUS
Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.
Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
SPICY PORK AND COUSCOUS
Provided by Marian Burros
Categories dinner, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
- Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
- Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
- Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams
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