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Pork with couscous tabouli

  • 0:20 Prep
  • 0:08 Cook
  • 4 Servings


  • 150g (3/4 cup) couscous
  • 100ml olive oil
  • 1 teaspoon Massel chicken style stock powder
  • 185ml (3/4 cup) boiling water
  • 1 large tomato, coarsely chopped
  • 1 large Lebanese cucumber, coarsely chopped
  • 1 bunch fresh continental parsley, coarsely chopped
  • 80g (1/2 cup) pitted kalamata olives
  • 2 tablespoons fresh lemon juice
  • 4 pork loin medallions


  • 1
    Place the couscous and 2 teaspoons of oil in a medium bowl. Use your fingertips to rub the oil into couscous. Stir in the stock powder and water. Cover and set aside for 5 minutes to soak. Spread over a baking tray. Place in the fridge for 5 minutes to cool. Combine couscous, tomato, cucumber, parsley and olives in a large bowl.
  • 2
    Combine the lemon juice and 80ml (1/3 cup) of remaining oil in a small bowl. Season with salt and pepper. Add half the dressing to the couscous mixture and toss until well combined.
  • 3
    Heat remaining oil in large frying pan over medium heat. Season pork with pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking. Divide pork and tabouli among serving dishes. Drizzle over the remaining dressing.

Source: taste.com.au


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