MoroccanCinnamon-lemon pork with apricot couscous

Step-by-step method for making Cinnamon-lemon pork with apricot couscous yourself.

Source: www.sainsburysmagazine.co.uk

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6. Mix the lemon zest and juice with the cinnamon and seasoning. Drizzle half the mixture over the pork, rub in well; set aside for
   5 minutes.
2. Toast the seeds in a dry frying pan until they pop; put in a bowl.
3. Add the oil to the frying pan; sear the pork for
   4 minutes, turning to brown it on all sides. Transfer to the oven (on a baking tray if your frying pan doesn't have an ovenproof handle); roast for
   25 minutes until cooked. Let the pork rest for
   5 minutes then slice.
4. Meanwhile, stir the couscous and apricots into the rest of the lemon-cinnamon mixture in the bowl. Add a pinch of salt and 400 ml boiling water. Stir, cover the bowl with a plate; set aside for
   5 minutes. Stir in the mint and most of the seeds. Serve with the pork, with a dollop of yogurt. Scatter over the rest of the seeds and a few mint leaves. Lovely with green beans.

Nutrition

Similar recipes

Citrus pepper pork with crushed potatoes Mediterranean pork stew Smoked paprika pork stew with peppers and potatoes Five spice pork with ginger and honey