Time: 40 min.
Complexity: easily
Servings: 4

Grilled pork with zucchini and couscous - a detailed recipe.

Ingredients:

• 1 cup whole grain couscous
• 1/2 cup low-fat natural yogurt
• Harissa sauce or any hot sauce, to taste
• 550 - 600 g pork tenderloin
• 3 tbsp. l. olive oil
• 1 small clove of garlic, finely grated
• Coarse salt and freshly ground pepper
• 2 medium zucchinis, sliced ​​lengthwise
• 1 large tomato, diced
• 1 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

couscous grain, yogurt, harissa sauce, hot sauce, pork, garlic, zucchini, tomatoes, lemon juice, parsley

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Preparation:

Step 1
• Preheat the grill to medium. Cook the couscous according to package directions. Combine the yogurt, harissa sauce, and 1 tablespoon of water, and season with salt to taste.
Step 2
• Place the pork tenderloin on a cutting board and make a 1/2-inch (12 mm) slit lengthwise, leaving a 1/2-inch (12 mm) gap. Open the tenderloin like a book. Cover with plastic wrap and pound with a mallet or a heavy skillet until the tenderloin is 1 cm (0.4 in) thick. Remove the plastic wrap. In a bowl, combine 1 tablespoon of olive oil, garlic, 1/2 teaspoon of salt, and pepper to taste. Rub the pork on all sides.
Step 3
• Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Grill the zucchini for 3 minutes per side. Place on a cutting board and cut into pieces.
Step 4
• Grill the pork for 3 minutes per side, until cooked through. Transfer to a cutting board and let rest for 5 minutes.
Step 5
• Toss the couscous with the zucchini, tomatoes, lemon juice, parsley, and remaining olive oil, season with salt and pepper to taste. Cut the pork into quarters and serve with the sauce and couscous.

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