For my birthday I was given a nice Persian cookbook along with pomegranate molasses and harissa spice. It was the pomegranate molasses and the spice mix that have me the inspiration for this couscous recipe.
I love pomegranates, they are like little bursts of flavour when you bite into them. I don’t have couscous very often and when I have in the past I found it fairly bland. This pomegranate Couscous recipe has a lot of different flavours in it. All of them go together very well and is incredibly easy to make.
I combined the Pomegranate Couscous with pork but wanted to make a nice marinade that would go well with the couscous. I decided to make some Moroccan pork, I did however need a nice marinade for the pork.
In order to make the marinade I combined 2 tsp of Harissa spice with 2 tbsp of pomegranate molasses. I spooned the marinade over the pork loin steaks and rubbed the marinade into both sides of the pork. To absorb all of the flavour I put the pork in the fridge for 24 hours. If time is short then you can leave it for just an hour. Naturally leaving it overnight would result in more of the flavour being absorbed into the pork.
Once the pork has marinated you want to pop it into a pre-heated oven at around 180 degrees. Usually these will take 25-30 minutes to cook, however make sure they are fully cooked. I like mine to been crispy so tend to leave in a little longer.
Whilst the pork is resting you can make the pomegranate couscous.
In a large bowl pour make the couscous to the packet instructions. Usually you add boiled water and cover over for 5 minutes. You would then fluff them up with a fork.
You then want to zest 1 lime into the couscous.
Chop 10 ready to eat apricots into quarters and drop these into the couscous along with 80 grams of pomegranates. Finally roughly chop 5 mint leaves add these to the pomegranate couscous. Give everything a good stir and plate it up.
Chop up the Moroccan Pork and place on top of the pomegranate couscous and enjoy!
I find this dish to be a perfect evening meal but can also make a pleasant lunch. If you prefer not to have the Moroccan Pork then the pomegranate couscous makes a great meal on its own.
Again if you’re looking for something on the healthier side then the this pomegranate couscous recipe is perfect.
I hope you like this Moroccan Pork with a tasty Couscous with pomegranates. If you know someone that would like it please do share it with them 🙂 I really appreciate it!
Pomegranate Couscous and Moroccan Pork
- 2 Pork Steak Loins
- 2 tablespoon Pomegranate Molasses
- 2 teaspoon Harissa Spice
- 1 packet Couscous
- 1 Whole Lime
- 10 Apricots Ready to eat and quartered
- 80 grams Pomegranates
- 5 Whole Mint Leaves Roughly Chopped
In a bowl add the pomegranate molasses and the harissa spice, mix together
Pour over the pork loin and rub to ensure all the pork is covered
Marinate for between 1-24 hours in the fridge
Preheat oven at 180 degrees
Put the pork in the oven and cook for 25-30 minutes or until fully cooked
Take out of the oven and allow to rest whilst make the pomegranate couscous
Make the couscous as instructed by the packet
In the fluffed couscous add the lime zest, apricots, pomegranates and mint leaves
Give everything a good stir until fully combined
Plate the pomegranate couscous and sliced pork on top.