This clever tabouli isn’t just a great side dish with pan-fried steaks, you can also whip it up for lunch boxes – try it with canned tuna or salmon.
Ingredients
- 150g (3/4 cup) couscous
- 100ml olive oil
- 1 teaspoon Massel chicken style stock powder
- 185ml (3/4 cup) boiling water
- 1 large tomato, coarsely chopped
- 1 large Lebanese cucumber, coarsely chopped
- 1 bunch fresh continental parsley, coarsely chopped
- 80g (1/2 cup) pitted kalamata olives
- 2 tablespoons fresh lemon juice
- 4 pork loin medallions
Method
- Step 1Place the couscous and 2 teaspoons of oil in a medium bowl. Use your fingertips to rub the oil into couscous. Stir in the stock powder and water. Cover and set aside for 5 minutes to soak. Spread over a baking tray. Place in the fridge for 5 minutes to cool. Combine couscous, tomato, cucumber, parsley and olives in a large bowl.
- Step 2Combine the lemon juice and 80ml (1/3 cup) of remaining oil in a small bowl. Season with salt and pepper. Add half the dressing to the couscous mixture and toss until well combined.
- Step 3Heat remaining oil in large frying pan over medium heat. Season pork with pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking. Divide pork and tabouli among serving dishes. Drizzle over the remaining dressing.
- Low carb
- Low sugar
- Lower gi
Nutrition
2263 kj
Energy
28g
Fat Total
5g
Saturated Fat
4g
Fibre
38g
Protein
75mg
Cholesterol
488.61mg
Sodium
2g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Lamb with couscous tabouli: Replace pork with 8 lamb chops. Serve topped with a dollop of natural yoghurt.
Pan-fried chicken with risoni salad: Replace couscous with 200g (1 cup) dried risoni pasta. Cook following packet directions. Swap pork for 2 large chicken breast fillets, halved horizontally. Cook for 3 minutes each side.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0