Paprika Spiced Pork
with roast peppers and minty couscous
The North African-inspired spices in this recipe bring out the best in the tender pork loin they adorn. A bed of fragrant couscous furthers the middle eastern feeling.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Bell Pepper
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Chicken Stock
1 pack(s)
Passata
5 grams
Mint
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Ground Cumin
300 grams
Pork Loin Steak
Not included in your delivery
to taste
Water
to taste
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Boil 200ml water (500ml for 4p) in a large pot.
- When boiling, remove from heat. Stir in couscous and half the chicken stock powder.
- Cover and leave aside for 8-10 mins or until ready to serve.
- Meanwhile, pick the mint leaves and roughly chop.
- Once the couscous is ready, fluff it up with a fork. Stir in a drizzle of oil along with half the mint leaves. Season with salt and pepper.
TIP: If you're in a hurry you can boil the water in your kettle.
- Meanwhile, place a large pan over medium heat (no oil).
- Once hot, add the almonds and dry-fry, shifting regularly, until lightly toasted, 1-2 mins.
- Transfer to a bowl and set aside.
TIP: Watch them like a hawk as they can burn easily.
- Return the pan to medium-high heat with a drizzle of oil.
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
- Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side.
- Reduce the heat to medium and fry for an additional 4-6 mins, turning every 1-2 mins.
- Once cooked, transfer to a plate, cover and allow to rest.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the onion and pepper until softened, 4-5 mins.
- Add the garlic, paprika and cumin and cook for 1 min.
- Add 75ml water (double for 4p), passata and remaining chicken stock powder.
- Bring to the boil, lower heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally. Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if it's too dry.
- Serve your pork steaks on a bed of fragrant couscous.
- Top with the sauce with a scattering of almonds.
- Finish with a sprinkling of the remaining mint.
