Pork Medallions in a Herb and Spice Chermoula Marinade with Cauliflower Couscous
A flavoursome herb and spice marinade with a fresh cauliflower couscous
For the chermoula (a herby spiced marinade):
- 25 g fresh flat-leaf parsley, roughly chopped
- 2 tsp sweet paprika
- 1 tsp ground cumin
- ¼ - ½ tsp chilli flakes
- juice 1 lemon
- 2 cloves garlic
- salt and freshly ground black pepper
- 1 tbsp olive oil
For the cauliflower couscous:
- 1 cauliflower, about 600 g, cut into small florets
- finely grated zest 1 lemon
- 2 tomatoes, diced
- 2 tbsp freshly chopped herbs of choice (e.g. coriander, parsley, mint)
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.
To make the chermoula, place all the ingredients in a food processor and blend to an uneven purée. Place the pork medallions in a shallow dish and smear the chermoula all over them.
Meanwhile make the cauliflower couscous, place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring halfway through the cooking time.
During the last 5 minutes, heat an ovenproof pan or griddle pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.
Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.
Serve the pork medallions with the couscous, a spoonful of yogurt and a wedge of lemon.
4 tbsp 0% Greek yogurt and lemon wedges
Speedy tip: Some retailers stock jars of chermoula past