Pork with peach and minted couscous salad

This quick and easy family favourite is a little bit sweet, a little bit savoury and every bit a winner!

Recipe «Pork with peach and minted couscous salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup frozen peas, 1 tsp Massel vegetable stock powder, 1/2 cup couscous, 2 Moraitis roma tomatoes, chopped, 1/2 cup plain low-fat yoghurt , 1/2 cup mint leaves, finely shredded, Olive oil cooking spray, 500g pork loin medallions, trimmed , 4 peaches, stones removed, cut into wedges.

Ingredients:

• 1 cup frozen peas 
• 1 tsp Massel vegetable stock powder 
• 1/2 cup couscous 
• 2 Moraitis roma tomatoes, chopped 
• 1/2 cup plain low-fat yoghurt 
• 1/2 cup mint leaves, finely shredded 
• Olive oil cooking spray 
• 500g pork loin medallions, trimmed 
• 4 peaches, stones removed, cut into wedges 

Instructions

1. Place peas and 1/2 cup cold water in a saucepan. Cover and bring to the boil over high heat. Cook for 1 minute. Using a slotted spoon, transfer peas to a plate. Stir stock powder into water in pan and return to the boil. Remove from heat. Stir in couscous. Cover and stand for 3 minutes.
2. Meanwhile, season tomatoes with salt and pepper. Set aside. Combine yoghurt and 1 tablespoon mint in a small bowl. Cover and refrigerate until ready to serve.
3. Spray a non-stick frying pan with oil. Heat over medium-high heat. Add pork and cook for 5 minutes each side or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Add peaches, cut side down, to pan. Cook for 2 minutes or until golden.
4. Stir couscous with a fork to separate grains. Add peas, tomatoes and remaining mint. Stir to combine. Spoon couscous onto plates. Top with pork, peaches and minted yoghurt. Season with pepper. Serve.