- one courgette, diced
- one pork chop, diced
- cherry tomatoes, quartered
- mushrooms, sliced
- one clove of garlic, peeled and whole
- teaspoon of fennel seeds, crushed
- sprinkling of brown sugar
- handful of basil leaves, chopped
- handful of flat leaf parsley, chopped
- a few stalks of spring onion, chopped
- sprinkling of red pepper flakes
- lemon juice
- olive oil
- splash of white wine
- 150ml chicken stock and same volume of couscous
Yessss I'm experimenting with couscous as it just feels "summery" to me.
Serves two as a side.
1. Combine the crushed fennel seeds, brown sugar, freshly ground salt and pepper and a little olive oil. Mix with the diced pork.
2. Sautee together the pork, courgette, mushrooms and garlic clove. Lubricate with a little white wine. Add a few drops of lemon juice, the red pepper flakes, and salt and pepper to taste.
3. Boil the chicken stock. When boiling, pour over the couscous in a mixing bowl and cover immediately. Wait 5-8 minutes for the couscous to steam itself, then fluff up with a fork.
4. Add the parsley to your pork and courgette mixture. Remove the garlic clove and turn off the heat. Add the contents of the pan to your couscous bowl. Give it a glug of olive oil, add the cherry tomatoes, basil and spring onion, then season to taste.