Chilli Pork with Vegetable Cous Cous and Steamed Spinach

Thanks to Fit Chick Facts for this fantastic recipe and allowing us to use it on or Blog.

Chilli Pork with Vegetable Cous Cous and Steamed Spinach

Time in Kitchen: 20 minutes
Serves 2
1 Tbs Olive Oil
Juice of 1 lemon
1 ½ tsp Paprika
1 tsb Chilli Powder (Mild / Hot depending on personal preference)
2 Pork medallions, all visible fat removed
100g Cous Cous
1 Courgette, finely chopped
1 Red Onion, finely chopped
10 - 12 Cherry Tomatoes finely chopped
Handful of Flat Leaf Parsley, finely chopped
Handful of Basil, finely chopped
Spinach to serve
Prepare your cous cous as per the instructions on the packet. Mix the olive oil, ½ lemon juice, paprika and chilli powder in a ramekin. Brush the mixture over the pork and set to one side. Lightly fry your courgette and onions until both are soft. Set to one side.
Heat a frying pan / grill. When the frying pan becomes hot, cook your pork medallions on both sides until cooked through. This takes anything from 10 – 12 minutes. While these are cooking mix the remaining ingredients and season with salt and pepper. The key to the cous cous is to use fresh herbs.
Serve Cous Cous and Medallions with freshly steamed spinach on the side.

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