© J Sainsbury plc 2020
Mediterranean pork and couscous
A piquant dish the whole family can enjoy
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 3 adults (or 2 adults, 2 toddlers and 1 baby)
Ingredients
- 150 g couscous
- 2 tbsp olive oil
- 2 pork loin steaks (about 300g), cut into strips
- 1 red onion, cut into wedges
- 1 red pepper, deseeded and chopped
- 1 courgette, trimmed, halved lengthways and chopped
- 100 g baby chestnut mushrooms, cleaned and quartered
- 100 g cherry tomatoes, halved
- 300 ml very low-salt vegetable stock
- 1 tbsp red pesto
- Handful fresh basil leaves, roughly torn
Method
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1
Place the couscous in a large bowl and pour over boiling water until just covered. Cover with clingfilm and set aside.
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2
Meanwhile, heat half the oil in a non-stick frying pan and fry half the pork until browned. Remove and set aside. Repeat with the remaining oil and pork.
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3
Add the onion, pepper and courgette to the pan and cook over a high heat for 3 mins, then add the mushroom quarters and cook for a further 2 mins.
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4
Stir in the cherry tomatoes and stock. Reduce the heat and simmer gently for 15 mins until the vegetables are tender.
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5
Add the pork strips to the pan along with the pesto. Toss with the vegetables to heat through. Add the basil.
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6
Using a fork, fluff up the couscous grains and serve with the vegetable and pork mix.
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7
For toddlers, cut the pork before serving with couscous.
Cook's tip: for babies, whizz the vegetables and pork with some of the sauce in a food processor until you have a smooth purée.
