Za’atar pork with jewelled couscousNovember 14, 2013
Can we have a hazah for za’atar? We know you’ll be cheering for this delicious number!
Ingredients for two people
|350 g||pork tenderloin|
|150 g||jewelled couscous|
|20 g||slivered almonds|
|1/4 bunch||parsley, roughly chopped|
|1||lemon, zested & juiced|
For the pork
Preheat the oven to 180ºC. Combine the za’atar and some olive oil in a small bowl. Add the pork fillet and toss until the pork is well coated in the za’atar. Heat some oil in a pan over medium heat. Add the za’atar pork fillet and sear for 1 minute on either side. Place the pork onto a baking tray and place in the oven for a further 10-12 minutes. Remove from the oven and leave to rest.
For the jewelled couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork. Now stir in the currants, almonds and freshly chopped parsley and lemon zest.
Slice the pork fillet on the diagonal into 1cm thick slices and divide between plates, serving with a side of the deliciously sweet jewelled couscous and a squeeze of fresh lemon juice.
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au