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Pork with cucumber & apricot couscous

Pork with cucumber & apricot couscous served in a large dish

Pork with cucumber & apricot couscous

Name: Pork with cucumber & apricot couscous
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 30g fresh coriander; 4 small garlic cloves chopped; 2 tsp sumac; 1 tbsp olive oil; 400g pork fillet; 1½ tsp smoked paprika; drop of olive oil for roasting; 2 red onions halved and sliced; 1 aubergine cut into 1cm cubes; 200g wholemeal giant couscous; small bunch of spring onions (about 100g), sliced; ½ large cucumber (about 320g), chopped; 1 lemon zested plus 2 tbsp juice; 2 tbsp extra virgin olive oil; 15g mint leaves chopped; 8 fresh apricots (about 320g); 25g toasted flaked almonds

Sara Buenfeld

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Serves 4

More effort

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day

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Ingredients

Nutrition

Units:

MetricUS

30g fresh coriander
4 small garlic cloves

chopped
2 tsp sumac
1 tbsp olive oil
400g pork fillet
1½ tsp smoked paprika

For the couscous

drop of olive oil

for roasting
2 red onions

halved and sliced
1 aubergine

cut into 1cm cubes
200g wholemeal giant couscous
small bunch of spring onions

(about 100g), sliced
½ large cucumber

(about 320g), chopped
1 lemon

zested plus 2 tbsp juice
2 tbsp extra virgin olive oil
15g mint

leaves chopped
8 fresh apricots

(about 320g)
25g toasted flaked almonds

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Nutrition: Per serving

kcal567
fat17g
saturates3g
carbs60g
sugars14g
fibre11g

high
protein37g
salt0.2g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
step 2

For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn’t large enough, use two.) Roast for 25 mins. Check the pork and if it isn’t cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
step 3

Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
step 4

Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold.
Will keep chilled for two to three days.

Recipe from Good Food magazine, June 2022

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A star rating of 4.5 out of 5.4 ratings

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