Ingredients (Serves 4)1½ cups couscous
1½ cups hot chicken stock1 cup mint leaves
1 cup coriander leaves
½ cup slivered almonds, roasted3 x 250g pork fillets
1 tbl spn olive oil1 tsp ground cumin
1 tbl spn ground coriander
½ tsp paprika100g natural yoghurt
1 tbl spn lemon juice
Method
• Preheat the oven 180C
• Place couscous in a bowl and pour over the hot stock, cover with plastic and allow to stand for 5 minutes or until liquid has been absorbed. Stir through the mint, coriander, almonds and season with salt and pepper, set aside and keep warm
• Place yoghurt in a bowl add the lemon juice and mix well
• Brush the pork with half the oil• Mix cumin, coriander and paprika in a bowl, then rub the mixture over the pork until well coated
• Heat remaining oil in a pan over high heat
• Cook the pork for 2-3 minutes each side or until browned
• Place pork onto a baking tray and cook in the oven for 15 minutes• Slice the pork and serve with the couscous and yoghurt
