| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Ready, Steady, Cook 2 |
2 |
servings |
INGREDIENTS
| 15 |
g |
Dried cherry chillies |
| 1 1/2 |
|
Lemons; juice of |
| 4 |
|
Boneless pork ribeye steaks; about 550 g |
| 2 |
|
Tomatoes; sliced |
| 1 |
ts |
Olive oil |
| 1 |
tb |
Chopped fresh parsley |
|
|
Fresh chives; to garnish |
| 2 |
tb |
Finely chopped fresh parsley |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Olive oil |
| 1 |
dr |
Tabasco |
| 200 |
g |
Purple sprouting broccoli; trimmed |
| 250 |
g |
Couscous |
| 1 |
|
Vegetable stock cube; crumbled |
| 2 |
tb |
Finely chopped coriander |
| 1 |
tb |
Olive oil |
|
|
Finely grated zest of 1 lemon; plus juice of 1/2 |
|
|
; lemon |
| 1 |
dr |
Tabasco |
| 1 |
|
Tomato; halved, seeded and |
|
|
; diced |
|
|
Salt and pepper |
|
|
Fresh chives; to garnish |
INSTRUCTIONS
FOR THE PORK WITH HARISSA SA
FOR THE BROCCOLI WITH HARISS
FOR THE COUSCOUS
1 Soak two thirds of the dried chillies in hot water for about 15
minutes. Chop the remaining chillies.
2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow
dish. Add the chillies, mix, add the pork and coat in the mixture.
3 Heat a griddle pan and cook the pork for 12 minutes until cooked
through, turning frequently. Pour over the remaining lemon juice.
4 Arrange the tomatoes around the edge of a plate and drizzle over the
olive oil. Sit the pork in the middle of the plate and sprinkle over
the parsley.
5 Garnish with the chives and half the soaked chillies.
6 For the Broccoli with Harissa Sauce: Chop the remaining soaked
chillies and mix together with the chopped parsley, garlic, tomato
puree, cumin, olive oil and a drop of Tabasco. Then season.
7 Blanch the broccoli in a pan of boiling water for 4-5 minutes,
drain and refresh under cold running water. Pat dry using kitchen
paper, arrange on a plate and serve with the sauce.
8 For the Couscous: Place the couscous in a bowl with the stock cube.
Pour over enough boiling water to cover and leave to stand until the
couscous has soaked up the water and is tender.
9 Stir the coriander, olive oil, lemon zest, juice and drop of
Tabasco into the couscous and season. Serve the couscous in a bowl,
topped with the diced tomatoes and chives.
Converted by MC_Buster.
Per serving: 670 Calories (kcal); 18g Total Fat; (23% calories from
fat); 19g Protein; 113g Carbohydrate; 0mg Cholesterol; 67mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2
Fruit; 3 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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