- 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
- 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
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