Masala Pork Bowl with Minted Couscous and Mango Salsa
1 cup (250 ml) couscous
2 T (30 ml) olive oil
1 ½ cups (375 ml) boiling water
2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
¼ cup (60 ml) fresh mint, chopped
1 lemon, zested
1 T (15 ml) lemon juice
Slice the pork fillets or chicken breasts into ± 1 ½ cm thick slices across. Season on both sides with Masala Spice.
Leave to stand at room temperature while making the salsa and preparing couscous.
Drizzle and brush pork with oil. Brown the pork in a griddle pan.
Remove the meat from the pan and place in an ovenproof platter. Squeeze ¾ cup (180 ml) of the Apricot Masala & Quince Marinade & Baste over the meat.
To finish off the meat, give it a little time (10 minutes) in the oven at 180°C.
Mix the cubed mango, coriander, spring onion, chilli and Chilli & Garlic Seasoning.
Dress just before serving.
Mix the couscous and olive oil in a microsafe bowl, add the boiling water and Vegetable Stock Powder. Allow to stand for 5 minutes. Stir to loosen.
Add the mint, lemon rind and juice and stir through. Microwave briefly to heat through before serving.
Divide the couscous between 4 bowls.
Arrange meat on one ⅓ of the couscous base and salsa on the next ⅓. Leave final ⅓ to expose the couscous.
Use the Sticky Plum & Soy Marinade & Baste instead of Masala.
In the winter months mango can be replace with papino.