A complete meal on the table in just 15 minutes! Made from scratch, so fresh and easy.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dinner
Servings: 2
Calories: 662cal
Author: Nagi | RecipeTin Eats
Ingredients
2pork cutlets, at room temperature (200g/7oz each, bone in) (see notes)
1tbsplemon pepper(see notes)
2tbspolive oil, separated
2zucchinis, sliced
1small red capsicum(bell pepper), sliced
1small red onion(spanish onion), sliced
1/2small lemon
1/4cupmint leaves(loosely packed)
1/2cupcouscous
1/2cupboiling 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)
Instructions
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.
Notes
1. The pork cutlets I used were about 1.5cm/ 2/3 inches thick. The cooking times assumes that they are at room temperature.2. You can get Lemon Pepper in the dried herbs and spices aisle in supermarkets. They cost around the same as other herbs and spices.3. Nutrition per serving.