SW recipe: Rainbow couscous with pork medallions

Serves 4
Ready in
 30 minutes


Low-calorie cooking spray

2 red onions, finely sliced

4 courgettes, diced

400g cherry tomatoes, halved

3 garlic cloves, crushed

1 tbsp ground cumin

250g plain dried couscous

450ml hot chicken stock

450-500g lean pork tenderloin, visible fat removed, sliced into 1cm-thick medallions

25g fresh coriander, leaves roughly chopped, reserving some to serve

1 lemon, sliced into wedges, to serve


1 Spray a large, deep, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and courgettes, and fry for 8-10 minutes until softened and lightly coloured, stirring frequently. Add the tomatoes, garlic and cumin, and fry for a further 2-3 minutes until fragrant.

2 Add the couscous and stir to combine. Pour over the chicken stock, shake the pan so that the stock completely covers the couscous, then cover and reduce the heat to low. Cook gently for 10 minutes, or until the couscous is fluffed up and the liquid has been absorbed.

3 Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Once the pan is hot, fry the pork for 1-2 minutes on each side, or until cooked through. Remove the pan from the heat and leave the pork to rest for 1 minute.

4 Stir the coriander through the couscous, then divide between 4 plates. Top with the pork and scatter over the reserved coriander. Serve with the lemon wedges for squeezing over.


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