Quick couscous recipe

October 19, 2009 at 9:15 pm 2 comments

Sliced pork tenderloin on a bed of quick-cooking couscous

[picapp src=”e/a/9/6/e3.JPG?adImageId=6210893&imageId=3301918″ width=”500″ height=”333″ /]

One tenderloin prepared as directed will yield 3 servings, while the couscous and salad will serve 4 to 5. It is easy to make two tenderloins, just double the rub amounts and continue as directed.

For each Pork Tenderloin:

1 (approx. 1 pound) whole Pork Tenderloin
1/2 teaspoon kosher salt
1 large garlic clove
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

For the Couscous:

2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon tumeric
Kosher salt
3 cups small cauliflower florets (1/2 to 1-inch pieces)
1 cup canned chickpeas, drained and rinsed
1 large shallot, peeled and cut into 1/8-inch slices
3/4 cup low-sodium chicken broth
3/4 cup couscous
1 teaspoon red wine vinegar

For the Salad:

1 pint grape tomatoes
1 small white onion
2 tablespoons finely chopped cilantro
2 tablespoons red wine vinegar
Kosher salt

Preheat the oven to 400′ F. Sprinkle the salt onto the garlic clove and mince together until the garlic and salt forms a paste. Mix in the 1/4-teaspoon cumin and 1/8-teaspoon ceyanne.

Trim the tenderloin removing most of the tough silverskin. Cut a couple of inches off the thin, pointy end so that you have a more uniform shape – it will cook more evenly. Save the small piece for another use. Rub the garlic mixture all over the pork and leave at room temperature about 30 minutes.

Prepare the Salad: cut each grape tomato crosswise into 2 or 3 pieces. Thinly slice and then chop the onion into 1/2-inch lengths. Mix together the tomato, onion, cilantro, vinegar and salt (about 1/4 teaspoon). Taste for seasoning and adjust with additional vinegar or salt as needed. Keep at room temperature until ready to serve.

Prepare the Couscous: Mix together the 1/2 teaspoon cumin, 1/4 teaspoon tumeric and 1/4 teaspoon kosher salt. Put the cauliflower florets on a baking sheet and sprinkle with the spice mixture. Drizzle with 2 tablespoons olive oil and toss gently. Place into the hot oven. After 15 minutes, add the shallot slices and chickpeas to the pan and roast an additional for 10 minutes or until the cauliflower is tender. Right after placing the chickpeas in the oven, heat the chicken broth on high in a small saucepan. As soon as it reaches a boil, stir in 1/4 teaspoon kosher salt and the couscous. Immediately remove from the heat and cover with a lid. Let stand 5 to 10 minutes, then fluff with a fork and stir in the roasted cauliflower and chickpeas. Drizzle the teaspoon of vinegar over the couscous and toss. Keep warm until ready to serve.

Finish the Pork Tenderloin: Heat an oven-proof frying pan over medium-high heat. When hot, add a tablespoon of olive oil. Sear the pork tenderloin, 2-3 minutes per side or until nicely browned. Put the pan into the 400′ oven for 15-17 minutes (you can do this while the cauliflower is still cooking) . When done, remove from oven and let rest for 5 to 10 minutes before slicing into 1/2-thick medalions.

Serve the salad, couscous and sliced pork together on warmed dinner plates.

Advertisements

Entry filed under: couscous-recipe. Tags: , , , , , , , , , , , , , .

Vegetable curry couscous recipe Cous Cous di Pesce a San Vito Lo Capo #0

2 Comments Add your own

  • 1. Jessica  |  October 19, 2009 at 9:35 pm

    That looks delicious!!

    Reply
  • 2. Lesley Ellis  |  August 2, 2014 at 12:39 pm

    Hi, im over 21 and have just discovered couscous! Well, we are abit behind in deepest Devon. Thanx for the delicious recipe.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Categories

Flickr group

Feeds


%d bloggers like this: