CAJUN PORK WITH COUSCOUS
Steps:
- Cut the pork into 2.5cm (1in) cubes. De-seed and finely chop the chillies. Place the pork in a bowl with the chillies, crushed garlic cloves, cayenne pepper and Cajun seasoning. Mix together well, then cover and leave in a cool place for at least 4hr or overnight.
- Cut the onions into six or eight wedges; de-seed the peppers and cut into 2.5cm (1in) cubes.
- Heat the oil in a large, flameproof casserole and fry the pork in batches until a deep brown; set aside. Add the onions and cook over a moderate heat for 5-6min. Add the peppers and cook for 1-2min. Return the pork to the casserole with the tomatoes, stock and thyme. Bring to the boil and season. Cover and cook at 180°C (160°C fan) mark 4 for 11/4hr or until tender.
- Adjust the seasoning and serve. Serve with. Steamed couscous with crisp fried onions and coriander sprigs.
- Prepare ahead. Up to one day ahead, complete to end of step 3, cool quickly, then cover and chill. To serve. Bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 25-30min.
- To freeze: Complete to end of step 3, cool quickly, then cover and freeze. To serve: Thaw at cool room temperature overnight, bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 40-45min. Like this? You'll love... Slow cooker pulled pork Slow-cooked pork with sweet potato and orange Pork and red onions with red wine Mushroom and pork casserole Spicy pork and bean casserole
SPICY PORK AND COUSCOUS
Provided by Marian Burros
Categories dinner, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
- Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
- Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
- Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams
CAJUN-SMOTHERED PORK MEDALLIONS
Cajun-Smothered Pork Medallions are the delicious Big Easy way to spice up the night with your loved one! Lean pork tenderloin is cut into "medallions" for quick, even cooking, rubbed with Cajun seasoning then smothered in a spicy sauce!
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 1h
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
- Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
- Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
- Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
- Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
- Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
- Season pork medallions with remaining Cajun seasoning.
- Add remaining canola oil to skillet and heat to medium-high.
- Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
- Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.
Nutrition Facts : ServingSize 1, Calories 291 kcal, Carbohydrate 20 g, Protein 5 g, Fat 23 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 7 mg, Sodium 1008 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 20 g
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
COUSCOUS PRIMAVERA
This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.
Provided by Chef John
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
- Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
- Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g
CAJUN ROASTED PORK
"My husband likes his food spicy, so this pork roast is a favorite," says Christine Wall of Bartlett, Illinois. "It can be baked in the oven or on the grill. I like to serve it with roasted new potatoes seasoned with garlic and rosemary."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Rub pork roast with oil. Combine remaining ingredients and rub over roast. Cover and refrigerate for 1-3 hours., Bake, uncovered at 350° for 40-45 minutes or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts :
CAJUN PORK
Tina Gantner of Matthews, Missouri writes, "It took me a few tries to perfect this recipe, but now it's a favorite in our household. More Cajun seasoning can be added, but it tends to make the dish too hot for children. Chicken breast can be substituted for the pork tenderloin and rice can be used instead of the noodles."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.
Nutrition Facts :
SPICED PORK CHOP WITH ISRAELI COUSCOUS
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
- Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
- Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.
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