Ingredients

The following ingredients have 4 Servings
  • 2 pork cutlets (, at room temperature (200g/7oz each, bone in) (see notes))
  • 1 tbsp lemon pepper ((see notes))
  • 2 tbsp olive oil (, separated)
  • 2 zucchinis (, sliced)
  • 1 small red capsicum ((bell pepper), sliced)
  • 1 small red onion ((spanish onion), sliced)
  • 1/2 small lemon
  • 1/4 cup mint leaves ((loosely packed))
  • 1/2 cup couscous
  • 1/2 cup boiling water ((or chicken or vegetable stock/broth))
  • 50 g / 1.5 oz g / 1.5 oz feta cheese
  • Salt and pepper
  • Lemon wedges or cheeks (, to serve (optional))

Instruction

  • Combine couscous and boiling water in a bowl, cover with cling wrap and set aside for 5 minutes.
  • Sprinkle lemon pepper on both sides of each cutlet and pat to make it stick.
  • Heat 1 tbsp olive oil in fry pan over high heat. Place pork in fry pan and cook the first side for 2 minutes and the second side for 1 1/2 minutes or until cooked to your liking. I like mine medium rare. Remember the pork will continue to cook while resting.
  • Remove pork from the fry pan onto a plate, cover loosely with foil and set aside to rest.
  • Heat remaining 1 tbsp olive oil in the fry pan still on high heat. Add onion and capsicum and sauté for 1 minute, then add the zucchini. Stir and cook the vegetables until charred and just cooked through. Remove pan from heat.
  • Fluff up the couscous with a fork. Add the vegetables and mint leaves. Squeeze over a drizzle of lemon juice and season to taste with salt and pepper. Toss gently to combine.
  • Divide couscous between plates, scatter over feta cheese. Top with pork cutlet and drizzle over resting juices. Serve with lemon cheeks or wedges on the side, if using.