| 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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