Pork tomato and caper couscous

By YOU Digital
13 February 2018

Preparation: 10 min | Cooking: 15 min | Serves 4

The perfect dish for a #JustDelicious romantic picnic (hint, hint)


30ml (2T) olive oil

pinch of ground turmeric

250g couscous

250ml (1C) chicken stock

30g butter

500g Eskort Pork Fillet, sliced

salt and freshly ground black pepper

4 spring onions, sliced

2 garlic cloves, crushed

2 sprigs of fresh thyme

200g baby tomatoes, halved

30g capers, drained and chopped

fresh parsley, to garnish

olive oil, to garnish

juice of ½ lemon, to garnish


  • Heat olive oil and turmeric in a medium pot over medium heat and allow to infuse for 2 minutes, stirring so it doesn’t stick.
  • Remove from the heat and add the couscous, stir to combine with the oil and turmeric.
  • Return the pot to the heat and add the chicken stock, cover and allow to simmer for 2-3 minutes, until all the stock is absorbed.
  • Remove the pot from the heat and once slightly cooled, fluff up the couscous with a fork, cover and set aside.
  • Melt butter in a large frying pan. Season the pork slices with salt and pepper and fry until browned.
  • Remove from the pan and set aside.
  • Add spring onions, garlic and thyme to the same pan and fry for 1-2 minutes, then add tomatoes and capers and cook for a further 2 minutes.
  • Remove the pan from the heat. Remove the thyme sprigs and add the couscous to the tomato mixture. Toss to combine.
  • Serve the pork slices on a layer of couscous and drizzle with olive oil and lemon juice, serve warm.

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