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Ingredientes
- 15 gm Dry cherry chillies
- 1 1/2 x Lemons, juice of
- 4 x Boneless pork ribeye steaks, about 550 g
- 2 x Tomatoes, sliced
- 1 tsp Extra virgin olive oil
- 1 Tbsp. Minced fresh parsley Fresh chives, to garnish
- 2 Tbsp. Finely minced fresh parsley
- 2 x Cloves garlic, finely minced
- 1 Tbsp. Tomato puree
- 1 tsp Grnd cumin
- 1 Tbsp. Extra virgin olive oil
- 1 dsh Tabasco
- 200 gm Purple sprouting broccoli, trimmed
- 250 gm Couscous
- 1 x Vegetable stock cube, crumbled
- 2 Tbsp. Finely minced coriander
- 1 Tbsp. Extra virgin olive oil Finely grated zest of 1 lemon, plus juice of 1/2 lemon
- 1 dsh Tabasco
- 1 x Tomato, halved, seeded and diced Salt and pepper Fresh chives, to garnish
Direcciones
- 1 Soak two thirds of the dry chillies in warm water for about 15 min. Chop the remaining chillies.
- 2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish. Add in the chillies, mix, add in the pork and coat in the mix.
- 3 Heat a griddle pan and cook the pork for 12 min till cooked through, turning frequently. Pour over the remaining lemon juice.
- 4 Arrange the tomatoes around the edge of a plate and drizzle over the extra virgin 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 minced parsley, garlic, tomato puree, cumin, extra virgin olive oil and a drop of Tabasco. Then season.
- 7 Blanch the broccoli in a pan of boiling water for 4-5 min, drain and refresh under cool 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 sufficient boiling water to cover and leave to stand till the couscous has soaked up the water and is tender.
- 9 Stir the coriander, extra virgin 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 2 servings | |
| Calories 665 | |
| Calories from Fat 158 | 24% |
| Total Fat 17.98g | 22% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 526mg | 22% |
| Potassium 597mg | 17% |
| Total Carbs 108.88g | 29% |
| Dietary Fiber 10.5g | 35% |
| Sugars 4.27g | 3% |
| Protein 18.21g | 29% |
