Pork Paillard with Spicy Couscous
Ingredients (serves 4)
* 2 (350g each) pork fillets, trimmed
* 1 cup natural Greek-style yogurt
* 1 teaspoon ground cumin
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground chili powder
* 1 tablespoon olive oil
* 1/3 cup flat-leaf parsley leaves, roughly chopped
*
Spicy couscous
* 1 tablespoon olive oil
* 1 red onion, finely chopped
* 2 garlic cloves, crushed
* 1 teaspoon ground turmeric
* 1 cinnamon stick
* 1 lemon, rind finely grated
* 2 cups Continental Real Chicken Stock
* 1 cup couscous
Method
1. Cut pork fillets in half crossways. Without going all the way through, cut each piece in half lengthways and open out flat. Place between sheets of plastic wrap. Using a meat mallet, gently pound until 1cm thick.
2. Combine yoghurt, cumin, turmeric, chili, oil and salt and pepper in a large ceramic dish. Add pork and turn to coat.
3. Make spicy couscous Heat oil in a deep saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 minutes. Add turmeric, cinnamon and lemon rind. Stir until well combined. Add stock and bring to the boil. Stir in couscous. Remove from heat and cover. Stand for 5 minutes. Stir with a fork to separate grains.
4. Heat a chargrill pan on medium-high heat. Cook pork fillets for 2 to 3 minutes each side or until cooked through. Spoon couscous onto plates. Top with pork. Sprinkle with parsley and serve with a wedge of lemon.
Notes & tips
* Paillard is a thin piece of quickly grilled or sauteed meat (traditionally, veal scallop or beef).
Source
Super Food Ideas – May 2005 , Page 51
Recipe by Alastair McLeod, RSC
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