Pork and Couscous Salad

Cook Time 35 minutes 

Servings 4


3 tbsp extra virgin olive oil 

1 tbsp garlic-infused extra virgin olive oil

600g pork fillets, fat and sinew trimmed, halved

½ cup wholemeal couscous 

1 zucchini, cut into 1cm pieces 

1 small-medium eggplant, cut into 1cm pieces

1 Spanish onion, diced

1 can of chickpeas, drained 

4 dates, chopped 

1 handful each of mint and parsley, torn  

Salt & pepper 


1 tsp harissa

1 tbsp tahini

1 cup Greek-style yoghurt

½ tsp cumin seeds, toasted and crushed 

¼ wedge preserved lemon wedge, flesh removed and skin finely chopped 

1 handful of pistachios, chopped


For the sauce, combine all the ingredients and season with salt and pepper. If too thick add a splash of water. Preheat the oven to 200°C. 

Arrange eggplant, zucchini and onion on a baking tray. Add 2 tablespoons of garlic-infused extra virgin olive oil, season with salt and pepper and toss together. 

Heat a pan over high heat and add 1 tablespoon of extra virgin olive oil. Seal pork fillets for 2–3 minutes until slightly charred. Then place into the tray of vegetables and roast in the oven for 15-20 minutes. Remove pork and rest the meat for 5 minutes.

Cook the couscous as per packet instructions. Once cooked, separate grains with a fork. Combine couscous with roasted vegetables, dates, chickpeas, herbs and an extra splash of extra virgin olive oil and season with salt.

Slice the pork into thick medallions and serve with couscous salad, yoghurt sauce and pistachios.


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