CURRIED COUSCOUS
Steps:
- Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
- Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.
SLOW-COOKER PORK AND APPLE CURRY
Here's a gentle curry dish that's sure to please American palates. For fun, try varying the garnish-add a few chopped peanuts or a little chutney. -Nancy Reck, Mill Valley, California
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
STICKY GLAZED PORK WITH SPRING ONION COUSCOUS
Perk up pork in this deliciously family meal
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
- While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
- Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.
Nutrition Facts : Calories 574 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.61 milligram of sodium
PORK CHOPS WITH CURRIED APPLE-ONION SAUCE
Provided by Lidian Long
Categories Fruit Mustard Onion Pork Father's Day Dinner Apple Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
- Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES
A cozy dish that will warm you all over and make your home smell fantastic! Butter-caramelized onions and apples combined with curry powder, applesauce, and a little garlic make this a fantastic dinner with mashed potatoes!
Provided by EdsGirlAngie
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
- In the same skillet, melt butter over medium heat.
- Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
- Stir in applesauce, apple juice, beef broth, garlic and curry powder.
- Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
- Pour apple-onion mixture over chops in baking dish and cover dish with foil.
- Bake in a preheated 400 degree oven for 45 minutes.
PORK CHOPS WITH CURRIED APPLE-ONION SAUCE
This is a favorite pork chop recipe of ours. We like curry, so we always add more. I believe we got the recipe from Bon Appetit. ZWT region West (Washington apples).
Provided by lazyme
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
- Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
AWESOME APPLE AND PORK CURRY
We love curry at our house, and I have tryed many different recipes...here's one I think you will really enjoy. The addition of apple mixed with the curry gives this dish, such a wonderful flavor...of course all spices can be adjusted to suit taste, and recipe may be easily doubled if desired...this dish is great served along side with raisin-green onion couscous.
Provided by Kittencalrecipezazz
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saute pan, heat oil to med-high.
- Cook pork chops until browned on both sides, and almost cooked through; remove from pan; set aside.
- Over med heat, cook onion, garlic, apple, and red pepper strips for 2 minutes, or until softened.
- Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1-2 minutes, or until slightly thickened.
- Return pork chops to frypan; adjust seasoning with salt and pepper.
- Cook for 1-2 minutes, or until heated through.
- Serve pork chops with sauce, and sprinkle with fresh parsley.
- Note: this recipe serves 4 people, if desired, all the ingredients can be doubled to feed more.
PORK WITH CUCUMBER & APRICOT COUSCOUS
Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
- For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
- Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
- Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 0.2 milligram of sodium
CABBAGE LEAVES STUFFED WITH CURRIED APPLES AND PORK
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Sixteen hors d'oeuvre servings or eight main-course servings
Number Of Ingredients 10
Steps:
- Over medium heat, melt the butter in a large, nonstick skillet. Add the shallots and cook until softened, about 2 minutes. Add the apples and cook until soft, about 10 minutes. Add the pork and cook, breaking up the pork with the back of a spoon, until no traces of pink remain, about 5 minutes longer. Remove from heat and stir in the curry powder, salt, pepper and raisins.
- Bring a large pot of lightly salted water to a boil. Add the cabbage leaves and blanch for 1 minute. Remove the leaves and drain well. Blanch the scallion stems for 15 seconds; drain and set aside. Cut each cabbage leaf in half, removing the heavy center rib.
- Place a rounded tablespoon of filling about 1/2 inch from the rounded edge of each half-leaf of cabbage. Fold the sides in over the filling, fold the top over the filling and then roll it up. Tie the package with a scallion strip. Repeat with the remaining leaves and filling. Place the stuffed leaves in a steamer basket and steam until heated through, about 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 318 milligrams, Sugar 9 grams, TransFat 0 grams
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