Herb Crusted Pork with Vegetable Couscous

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MINT is a wonderful herb, whether fresh or dried, as it is very effective in aiding digestion. It is an antispasmodic, helping to ease any pain caused by indigestion. Add it to salads, as a garnish or simply diffuse it in hot water to drink as a tea.

Herb Crusted Pork with Vegetable Couscous

Serves 4
8 pork steaks, all visible fat removed * 200g (7oz) sugar peas, to serve

For Herb Crust: 1 lemon, finely zested and juiced * 1 small onion, chopped * 1 tbsp fresh parsley * 1 tbsp fresh coriander * 1 tbsp dried sage * 2 garlic cloves, finely chopped * pinch of salt * fresh ground black pepper * 1 tbsp rapeseed oil

For Vegetable Couscous: 285g (10oz) plain dried couscous * 1 carrot, peeled and finely cubed * 115g (4oz) roasted red peppers in brine from a jar, rinsed and roughly chopped * 4 tomatoes, roughly chopped * 6 spring onions, thinely sliced diagonally * salt & freshly ground black pepper * 375ml (12 floz) boiling hot water * 1 chicken stock cube * 55g (2oz) spinach, chopped * 55g (2oz) fresh mint, chopped

Make the herb crust by putting all the ingredients into a bowl and blend with a hand blender. Rub the herb crust all over the pork steaks, cover and leave to marinate for 10 minutes. Meanwhile, put the couscous in a wide, heatproof bowl. Add the carrot, peppers, tomatoes and spring onion, seasoning well. Make a stock with the boiling water and chicken stock, then pour over the couscous and vegetables. Cover with cling film and leave to stand for 15 minutes while you cook the pork steaks. Steam the sugar peas for serving.

Pre-heat the grill to medium-high. Grill the pork steaks for 5 minutes each side or until cooked through. Serve on warmed plates. Add the spinach and mint to the couscous and mix well. Serve with the pork steaks and sugar peas.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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