Sunday, 27 December 2015

Roast Pork with Jewelled Vegetable Couscous

This quick and easy meal works brilliantly with leftover roast pork - or in fact any leftover roasted meats that are probably plentiful after the onslaught of Christmas and Boxing Day! 

I use fresh mint and coriander to make the couscous lovely and fragrant but you could use parsley, dill or any other herb - experiment and use the flavours you like. The 'jewels' are the gorgeous pips from a pomegranate which add a lovely taste and crunchy texture to the dish.

The below serves four or two with leftovers for lunch the following day.

Leftover roast pork with jewelled couscous

Here's how:

  • 4-6 slices of leftover Roast Pork or other meat of your choice
  • 200g couscous
  • 400ml boiling water
  • Handful cherry tomatoes
  • Bunch spring onions
  • 1 courgette
  • 1/2 red chilli
  • 1 orange pepper
  • Seeds of 1 pomegranate
  • 1 tsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • Handful each of fresh mint and coriander or your preferred herbs
  • 1 lime
  • Some fresh green salad leaves - I used watercress here for a peppery addition

Firstly place the couscous into a jug or bowl and cover with the boiling water. Now use a fork to stir vigorously and then cover with a plate and leave to one side for five minutes or until all of the liquid has been absorbed.

In the meantime finely dice the courgette, chilli, spring onions, pepper, cherry tomatoes and any other vegetables you want to add to the couscous and half one lime. Shred the herbs

Slice as much meat as you need for the meal and set aside. 

Once the water has been absorbed fluff up with a fork, season generously and add the extra virgin olive oil and stir. Now add the vegetables and pomegranate seeds as well as the herbs and stir thoroughly. 

Plate up the meat and salad and serve the couscous in a bowl with a lime for additional seasoning in the middle of the table and let everyone dive in. Enjoy!

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