Couscous Mediterraneo con Maiale
Mediterranean Couscous with Pork
is a pretty wonderful looking dish of Summer food, even if I do say so
myself! And to think, it all came to be, because I wanted to use up some
of the off-cuts I had from trimming the filet of pork that I prepared
last night! In this case it was not simply a case of "waste not-want
not"- but a real blessing in disguise to have to come up with something
from nothing... which is basically what I do all of the time anyway!
This is basically a Mediterranean couscous salad, but through the
pan-toasted pork, it picked up some good and tasty aroma and became
much more satisfying as a meal. If you wanted to keep this dish
vegetarian, you could maybe replace the pork with some pine nuts or
cashews, but either way you will find it satisfying whilst still being
nice and light- perfect for a Summer evening!
prepared the couscous in the usual manner, by pouring boiling water
over it until it was covered and then some, stirring with a fork and
allowing to sit for 10-15 minutes, after which time I lightly fluffed it
up, again with a fork.
I added chopped parsley, mint and
some finely sliced Spring onions, seasoned with salt, pepper, lime
juice, green Tabasco and added a light drizzle of olive oil.
I fried the finely chopped pork in a little olive oil with a little
crushed garlic, finely chopped carrot and celery and a handful of
capers. I fried it for a short time at a high heat, 4-5 minutes in all
should do the trick... and then added it directly to the couscous. I
then added some Kalamata olives which had been de-stoned and halved and a
few slices of cherry tomato. Finishing touches were a light drizzle of
honey, a good squeeze of lemon juice and a last splash of olive oil.
I served it on a bed of arugula for some added freshness and color and I have to say the combination was pretty delicious! Hope you give it a go too sometime!