Pork and couscous salad with herbs

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 13
Servings 4
Time 15

Ingredients

  • 400
    g
    leftover leg of pork roast, cut into 10 mm strips
  • 250
    g
    couscous
  • 3
    red pepper
  • 0.50
    bunch fresh green asparagus, trimmed and tips removed if necessary
  • 3
    small firm patty pans
  • 1
    small bunch spring onions, trimmed and finely sliced
  • 2
    small fresh red chillies, seeded and finely sliced (optional)
  • 15
    ml
    each chopped fresh mint, coriander and parsley
  • DRESSING
  • 60
    ml
    lemon juice
  • 150
    ml
    olive oil
  • 5
    ml
    salt
  • 60
    ml
    red wine vinegar
 

Method

20
 
Mix together the dressing ingredients, add the pork strips and marinate for a few hours in the refrigerator,
Prepare the couscous according to the pack instructions.
Fluff with a fork and set aside in a large salad bowl.
Halve the peppers lengthways, remove the seeds and white membrane, and cut into larger pieces.
Place skin side up under a hot grill until the skin blackens and blisters.
Cover with a tea towel or place in a plastic bag to cool.
Peel, discard the skin and roughly chop.
In a very hot heavy-based grill pan, lightly char the asparagus and patty pans on all sides, quarter them and add them to the couscous together with the peppers, spring onions, chillies and herbs.
Mix well.
Drain the marinated pork strips with a slotted spoon, then add them to the couscous together with enough of the remaining dressing to moisten the salad to your taste.Season dish with salt and freshly ground black pepper to taste and serve.
 

Read more on: pork  |  grill
 

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