PORK WITH CUCUMBER AND APRICOT COUSCOUS

SERVES 4 | 1.5 BITES PER SERVING

INGREDIENTS:

■ Low-cal spray oil

■ 30g fresh coriander

■ 4 chopped garlic cloves

■ 2 tsp sumac (or lemon zest)

■ 1 tbsp olive oil and 2 tbsp water

■ 400g pork fillet

■ 1.5 tsp smoked paprika

■ 2 sliced red onions

■ 1 aubergine, cut into cubes

■ 240g couscous

■ 8 chopped apricots

■ Small bunch of sliced spring onions

■ ½ large chopped cucumber

■ Mint leaves

■ Zest of a lemon

■ 2 tbsp lemon juice

■ 1 tbsp olive oil

■ 15g chopped mint leaves

■ 240g uncooked couscous

METHOD

Heat the oven to 190C. Put the fresh coriander in a bowl with chopped garlic cloves, sumac (or lemon zest), olive oil and 2 tbsp water. Blitz until smooth and then rub ¼ of the mix over the pork fillet, before putting the pork on a large baking tray and sprinkling with smoked paprika. Scatter red onions and aubergine around the pork. Spritz the veg with a little low-cal oil and roast for 25 minutes. If the pork isn’t cooked at this point remove the veg and cook the pork for another 10-15 minutes until the juices run clear. Meanwhile cook the couscous according to pack instructions. Add to a bowl with the remaining herb mixture and chopped apricots. Add sliced spring onions, chopped cucumber, lemon zest and lemon juice, olive oil, chopped mint leaves and top with the pork fillet.