- 1 cup frozen peas
- 1 teaspoon Massel vegetable stock powder
- 1/2 cup couscous
- 2 Moraitis roma tomatoes, chopped
- 1/2 cup plain low-fat yoghurt
- 1/2 cup mint leaves, finely shredded
- Olive oil cooking spray
- 500g pork loin medallions, trimmed
- 4 peaches, stones removed, cut into wedges (see note)
- Step 1Place peas and 1/2 cup cold water in a saucepan. Cover and bring to the boil over high heat. Cook for 1 minute. Using a slotted spoon, transfer peas to a plate. Stir stock powder into water in pan and return to the boil. Remove from heat. Stir in couscous. Cover and stand for 3 minutes.
- Step 2Meanwhile, season tomatoes with salt and pepper. Set aside. Combine yoghurt and 1 tablespoon mint in a small bowl. Cover and refrigerate until ready to serve.
- Step 3Spray a non-stick frying pan with oil. Heat over medium-high heat. Add pork and cook for 5 minutes each side or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Add peaches, cut side down, to pan. Cook for 2 minutes or until golden.
- Step 4Stir couscous with a fork to separate grains. Add peas, tomatoes and remaining mint. Stir to combine. Spoon couscous onto plates. Top with pork, peaches and minted yoghurt. Season with pepper. Serve.
- Diabetes friendly
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
You could replace the fresh peaches with 1 x 425g can tinned peaches, drained.
- Author: Veronica Cuskelly
- Image credit: Steve Brown
- Publication: Super Food Ideas