Pork with couscous tabouli

This clever tabouli isn't just a great side dish with pan-fried steaks, you can also whip it up for lunch boxes - try it with canned tuna or salmon.

Recipe «Pork with couscous tabouli» presented in category Recipes / Meat, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author Gomer would need: 150g couscous, 100ml olive oil, 1 tsp Massel chicken style stock powder, 185ml boiling water, 1 large tomato, coarsely chopped , 1 large Lebanese cucumber, coarsely chopped, 1 bunch fresh continental parsley, coarsely chopped, 80g pitted kalamata olives , 2 tbsp fresh lemon juice, 4 pork loin medallions.

Ingredients:

• 150g couscous 
• 100ml olive oil 
• 1 tsp Massel chicken style stock powder 
• 185ml boiling water 
• 1 large tomato, coarsely chopped 
• 1 large Lebanese cucumber, coarsely chopped 
• 1 bunch fresh continental parsley, coarsely chopped 
• 80g pitted kalamata olives 
• 2 tbsp fresh lemon juice 
• 4 pork loin medallions 

Instructions

1. Place the couscous and 2 teaspoons of oil in a medium bowl. Use your fingertips to rub the oil into couscous. Stir in the stock powder and water. Cover and set aside for 5 minutes to soak. Spread over a baking tray. Place in the fridge for 5 minutes to cool. Combine couscous, tomato, cucumber, parsley and olives in a large bowl.
2. Combine the lemon juice and 80ml (1/3 cup) of remaining oil in a small bowl. Season with salt and pepper. Add half the dressing to the couscous mixture and toss until well combined.
3. Heat remaining oil in large frying pan over medium heat. Season pork with pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking. Divide pork and tabouli among serving dishes. Drizzle over the remaining dressing.