Plate up a quick and de­li­cious din­ner

Marlborough Express - The Saturday Express, Marlborough - - YOUR LOCAL NEWS -

Spice up your life with this tasty meal.

To serve 2 ta­ble­spoons co­rian­der leaves

Prep pork: Pre­heat bar­be­cue grill or hot plate to high (if us­ing). Pat pork dry, then cut into 1cm thick slices width­ways. Toss in a small bowl with chimichurri blend and oil. Sea­son with salt.

Cook cous­cous: In a medium heat-proof bowl, com­bine lime zest, cous­cous, salt and boil­ing wa­ter. Stir, cover and leave to swell for 5 min­utes, then fluff up grains with a fork.

Cook pork: Heat a large, dry fry-pan on medium-high heat. Cook pork pieces for 2-3 min­utes each side, un­til just cooked through. Set aside cov­ered, for 3-4 min­utes. Al­ter­na­tively, cook pork on bar­be­cue grill or hot plate. Cook as per method.

Prep veg­eta­bles and mayo: Halve cherry toma­toes and peel cu­cum­ber into rib­bons. In a small bowl, com­bine lime mayo in­gre­di­ents and sea­son.

Fin­ish cous­cous: Add re­main­ing cous­cous in­gre­di­ents to bowl with fluffed cous­cous. Driz­zle with olive oil and sea­son.

Serve lime mayo onto plates topped with cous­cous and pieces of pork.

Sprin­kle over co­rian­der.


A chimichurri pork fil­let with some zesty lime cous­cous.

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