This quick and easy family favourite is a little bit sweet, a little bit savoury and every bit a winner!
Ingredients
- 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)
Method
- 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
Nutrition
1519 kj
Energy
5g
Fat Total
2g
Saturated Fat
7g
Fibre
37g
Protein
72mg
Cholesterol
284.24mg
Sodium
18g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
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
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