Recipe

Pork and cabbage couscous

Tender slices of pork with fluffy couscous, crumbled feta and shredded red cabbage make this a delicious and easy mid-week meal.

Apr 30, 2009 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Pork and cabbage couscous
  • 1 tablespoon mustard powder
  • 4 pork leg steaks
  • cooking oil spray
  • 1 1/2 cup couscous
  • 1 large chicken stock cube
  • 20 gram butter
  • 1 medium carrot, coarsely grated
  • 1/4 red cabbage, hard core removed, shredded
  • 2 sticks celery, thinly sliced
  • 2 green onions, finely chopped
  • 1/3 cup chopped coriander
  • 100 gram feta, crumbled
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed

Method

Pork and cabbage couscous
  • 1
    Sprinkle mustard over both sides of pork. Heat a large frying pan over moderate heat. Spray pork with oil. Add to pan: cook for 3 minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
  • 2
    Meanwhile, place couscous in a medium heatproof bowl; crumble stock cube over couscous. Add butter. Stir in 1½ cups boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid absorbed. Using a fork, fluff and separate grains. Add carrot, cabbage, celery, onion, coriander and feta. Mix well.
  • 3
    Cut pork into thin strips; add to couscous with lemon juice and garlic. Season with salt. Stir to combine. Spoon into shallow serving bowls. Serve.

Notes

You can use lamb rump steak instead of pork; cooking time and cost per serve may vary. Try other spices, such as ground cumin and coriander.

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