Try this Big Phils Hot Chilli Filler recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------FOR THE PORK WITH HARISSA SA--------------------- 1 1/2 Lemons; juice of 4 Boneless pork ribeye steaks; -about 550 g 2 Tomatoes; sliced 1 ts Olive oil 1 tb Chopped fresh parsley Fresh chives; to garnishMMMMM----------------FOR THE BROCCOLI WITH HARISS--------------------- 2 tb Finely chopped fresh parsley 2 Cloves garlic; finely -chopped 1 tb Tomato puree 1 ts Ground cumin 1 tb Olive oil 1 dr Tabasco 200 g Purple sprouting broccoli; -trimmedMMMMM----------------------FOR THE COUSCOUS--------------------------- 250 g Couscous 1 Vegetable stock cube; -crumbled 2 tb Finely chopped coriander 1 tb Olive oil Finely grated zest of 1 -lemon; plus juice of 1/2 ; lemon 1 dr Tabasco 1 Tomato; halved, seeded and ; diced Salt and pepper Fresh chives; to garnish 1 Soak two thirds of the dried chillies in hot water for about 15 minutes. Chop the remaining chillies. 2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish. Add the chillies, mix, add the pork and coat in the mixture. 3 Heat a griddle pan and cook the pork for 12 minutes until cooked through, turning frequently. Pour over the remaining lemon juice. 4 Arrange the tomatoes around the edge of a plate and drizzle over the olive oil. Sit the pork in the middle of the plate and sprinkle over the parsley. 5 Garnish with the chives and half the soaked chillies. 6 For the Broccoli with Harissa Sauce: Chop the remaining soaked chillies and mix together with the chopped parsley, garlic, tomato puree, cumin, olive oil and a drop of Tabasco. Then season. 7 Blanch the broccoli in a pan of boiling water for 4-5 minutes, drain and refresh under cold running water. Pat dry using kitchen paper, arrange on a plate and serve with the sauce. 8 For the Couscous: Place the couscous in a bowl with the stock cube. Pour over enough boiling water to cover and leave to stand until the couscous has soaked up the water and is tender. 9 Stir the coriander, olive oil, lemon zest, juice and drop of Tabasco into the couscous and season. Serve the couscous in a bowl, topped with the diced tomatoes and chives. Per serving: 670 Calories (kcal); 18g Total Fat; (23% calories from fat); 19g Protein; 113g Carbohydrate; 0mg Cholesterol; 67mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (8g) | ||
Recipe Makes: 2 servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.