with Fresh Cucumber and Tomato Relish
There's so much to love about this seared pork on a fluffy bed of couscous, topped with fresh cucumber and tomato relish. The generous sprinkling of crumbled feta cheese over top adds to the flavour explosion. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Couscous
0.5 cup
Baby Heirloom Tomatoes
113 g
Mini Cucumber
1 unit(s)
Parsley
7 g
White Wine Vinegar
1 tbsp
Shallot
1 unit(s)
Mediterranean Spice Blend
1 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Peel, then mince the shallot.
- Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt, 1/2 tbsp (1 tbsp) oil and half the shallots to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, remove from heat, then add couscous.
- Stir to combine. Cover and let stand for 5 min.
- Meanwhile, cut cucumber into 1/4-inch pieces.
- Quarter tomatoes.
- Roughly chop parsley.
- Pat pork dry with paper towels.
- Season with salt and Mediterranean Spice Blend.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.**
- Add tomatoes, cucumbers, parsley, vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl.
- Season with salt and pepper, then toss to combine.
- Fluff couscous with a fork. Stir in half the feta and season with pepper.
- Thinly slice pork.
- Divide couscous between bowls. Top with pork, cucumber relish and remaining feta.
570
kcal
Calories
22
g
Fat
5
g
Saturated Fat
44
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
49
g
Protein
120
mg
Cholesterol
620
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
