2 syns for entire recipe
4 pork loins
1 courgette (zucchini) sliced
1 red pepper chopped
1 yellow pepper chopped
1 small red onion quartered
3 cloves of garlic
1 small sweet potato peeled and chopped
1 carrot chopped
8 cherry tomatoes
1 teaspoon of olive oil
½ tin of kidney beans, drained and washed
¾ cup of couscous
1 ½ cups of vegetable stock
1 teaspoon of paprika
1 teaspoon of cumin
½ teaspoon of turmeric
frylight or other non stick cooking spray
salt and pepper
Preheat oven to 200c or 400f, put all vegetables in a ovenproof dish, sprinkle with the olive oil and a few sprays of frylight, add paprika, cumin and turmeric and give the vegetables and good mix to coat. Roast in the oven till softened and caramelised.
Add the stock to a saucepan and bring to the boil, turn off heat, add couscous and kidney beans, stir and cover with a lid.
Preheat a grill pan, season the pork loins with some salt and pepper and grill golden on each side.
Serve the couscous equally among two plates, topped with the roasted veggies and then the pork loins.
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Nutritional information is an estimate and is to be used for informational purposes only
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