Butterfly steak with fruity couscous

Pork works very well with both sweet and savoury flavours. Here, the pork steaks are served with an orange-almond couscous studded with sultanas.

Janet Mitchell

Ingredients

Serves: 4 

  • 1/2 cup slivered almonds or pine nuts
  • 1 cup chicken stock
  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup mixed dried fruit or sultanas
  • 250 g couscous
  • 4 pork butterfly steaks (125 g each)
  • 1/3 cup chopped fresh parsley
  • 1/2 cup sweet chilli sauce

Directions

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Lightly toast the almonds in a small frying pan over moderate heat for about 2 to 3 minutes; put aside.
  2. Combine the stock, orange juice, oil and garlic in a deep saucepan. Bring to the boil over moderate heat, then add the dried fruit and couscous and quickly stir with a fork. Remove from the heat, cover and let stand for 5 minutes.
  3. Spray a large nonstick frying pan with cooking spray. Heat over high heat, add the pork and cook for 2 to 3 minutes on each side. Let stand for 5 minutes in a warm place.
  4. Combine the nuts, couscous mixture and parsley and fluff up with a fork. Serve with the pork topped with a little chilli sauce.

Health tip

Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well. And pork is now far leaner than it used to be.

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