Fragrant Citrus Couscous With Pork Recipes

Steps:

• To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
• In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
• Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Steps:

• Preheat broiler, or prepare top-of-the-stove grill.
• Wash, dry, trim and slice the mushrooms; chop the whole onion.
• Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
• Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
• Meanwhile, grate lemon and orange rind; chop apricots.
• Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
• Cut cooked pork into bite-size pieces, and stir into couscous.
• Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
• For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
• Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
• Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

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.

Steps:

• Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
• Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
• Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Steps:

• 1. Spray a 10-inch skillet with cooking spray( I used Pam Original with Canola Oil). Heat over medium-high heat for 1 minute. Add the chops & cook for 10 minutes turning after 5 minutes. Remove & set aside.
• 2. Stir the broth, orange juice, onion & couscous into the skillet. Heat to a boil. Reduce to low. Cover & cook 10 minutes. Return the chops to the skillet. Cover & cook 10 minutes more or until the chops are cooked through. Stir in the parsley flakes & top with orange slices.
• 3. Serve