Pork Scotch with Couscous and Chimichurri Slaw
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 26, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 26, 2017.
Leave some pork plain for little children. If you feel like a BBQ tonight, cook pork for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking.
Ingredients
Couscous
- 1 cup chicken stock
- ½ cup water
- 1 tablespoon olive oil
- ¾ teaspoon salt
- 1 teaspoon South American spice mix
- 1 pack couscous
Pork Scotch
- 1 pack pork scotch steaks (at room temperature)
- 1½ tablespoons South American spice mix
Chimichurri Slaw
- 2 carrots
- ½ bag baby spinach
- 1 pack cabbage
- 2 tablespoons chimichurri mayo
To Serve
- Remaining chimichurri mayo
Steps
-
Preheat BBQ grill or hot plate to medium (if using). Bring stock, water, oil, salt and first measure of South American spice mix to the boil in a medium pot on high heat with the lid on. Once boiling, turn off heat, add couscous, stir, cover and leave for 5 minutes, then fluff up grains with a fork.
-
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Pat pork dry, season and rub with second measure of South American spice mix and a drizzle of oil.
-
Cook pork for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, covered, to rest.
-
While pork cooks, grate carrots and roughly chop spinach. Add to a large bowl along with cabbage and first measure of chimichurri mayo. Season to taste and toss to combine. Set aside.
-
Thinly slice pork against the grain.
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To serve, divide couscous between plates and top with chimichurri slaw, pork scotch and a dollop of remaining chimichurri mayo.
Nutritional Information
Energy |
2321 kj 555 kcal |
---|---|
Protein | 38.1g |
Carbohydrate | 48.3g |
Fat | 22.8g |