Monday, July 30, 2012

Pork with Cherry Couscous

Cherries, cherries everywhere!   They're in season right now and pies aren't the only way to soak up their sweet goodness.  Check out this easy (and healthy) recipe from our new favorite cooking magazine.



Ingredients 

  • 3 tbsp olive oil, divided
  • 4 (6-ounce) bone-in center-cut pork chops (or, if you're like us, a really nice organic, humanely raised tenderloin bought on sale)
  • 1 tsp salt, divided (we prefer sea salt)
  • 1/4 tsp freshly ground black pepper
  • cooking spray
  • 1 cup uncooked couscous
  • 1 cup coarsely chopped pitted cherries (a great job for kids! just make sure they're dressed for the job and understand that cherry juice stains everything it touches.)
  • 1/2 cup sliced green onions
  • 1/3 cup dry-roasted almonds, chopped
  • 2 tsp grated lemon rind
  • 2 tbsp fresh lemon juice
Directions
  1. Preheat grill to medium-high heat
  2. Brush 1 tbsp olive oil evenly over all sides of pork and sprinkle with 1/2 tsp salt and black pepper.  Place pork on grill rack coated with cooking spray and grill until done (click here for current guidelines on suggested temperature for cooked pork).
  3. While pork cooks, start boiling water. 
  4. Let cooked pork rest at least 5 minutes before cutting.
  5. Place couscous in a large bowl. Add 3/4 cup boiling water; cover and let stand 5 minutes. Uncover and fluff with a fork.  
  6. Stir remaining 2 tbsp oil, remaining 1/2 tsp salt, cherries and remaining ingredients into the couscous. 
  7. Enjoy! 
Reviews 
Chef Jason - The fresh cherries really work well with the couscous. The lemon was a bit overpowering. I paired it will Gnarly Head Zinfandel. The tastes went together really well.

Sous Chef & Cherry Chopper Extraordinaire Olivia -- Can I have a second helping? This is really, really good! 

Tanya -- Very good!  My only beef would be the nuts.  Jason accidentally bought pine nut couscous, so we deleted the almonds. I'm not sure I liked the pine nut taste with the cherries and lemons.  Something seemed slightly off to me. I'd definetly make this recipe again, but with almonds. Definitely a keeper. And the wine was excellent too!

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