Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips

By Digital Team
06 May 2019
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Serves 1 | Preparation: 10 min | Cooking: 15 min | Total time: 25 min

Raise the steaks with this #JustDelicious meal that brings the heat to the kitchen! 

Ingredients:

Spicy tomato and chilli couscous

60ml (¼c) olive oil

45ml (3T) butter

1 green chilli, finely chopped

1 garlic clove, finely chopped

125g leeks, finely chopped

30ml (2T) garam masala spice

250g cherry tomatoes, cut in half

125ml (½c) couscous

250ml (1c) boiling water

Pork neck steak strips

340g Eskort Pork Neck Steaks, cut into strips

salt and pepper

To serve

60ml (¼c) amasi

Method:

Spicy Tomato and Chilli Couscous

  • Preheat a frying pan over medium heat, then add the olive oil and butter.
  • Add the chilli, garlic, leeks and garam marsala and slowly fry until the leeks are glossy and soft.
  • Turn up the heat and add the cherry tomatoes, frying until the skins are loose.
  • In a mixing bowl, add the couscous, cherry tomato mixture and boiling water.
  • Cover the bowl with cling wrap and leave for 5-10 minutes until the couscous softens.

Pork Neck Steak Strips

While the couscous is covered, put the frying pan back onto the heat. Season the pork neck steak strips with salt and pepper, and fry until golden.

To serve

  • Serve the strips on the spicy tomato couscous and drizzle with amasi.

Extra information:

For the gluten intolerant, substitute the couscous for corn couscous or cooked quinoa. For the lactose intolerant, skip the amasi and drizzle with coconut cream or lactose-free plain yoghurt.

Meat your match! This #JustDelicious Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips is definitely degrees above the rest!Soft, fluffy couscous is combined with a pan-fried mixture of cherry tomatoes, chilli, garlic, leeks and garam masala, then topped with seasoned pork neck steak strips and drizzled with tangy amasi.

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