Moroccan couscous with pork tenderloin for Sunday lunch

Moroccan couscous with pork tenderloin for Sunday lunch




Moroccan couscous with pork tenderloin for Sunday lunch

Looking for a different recipe for Sunday lunch? In the rhythm of the World Cup, the Guide separated for you to different dish full of flavour🇧🇷 Moroccan couscous with pork fillet is a great dish for anyone who wants to make something elaborate, delicious and practical at the same time. This is because the recipe is ready in just 1 hour!

With a blend of delicious ingredients and meat as a differential, prepare Moroccan couscous with pork tenderloin and make the whole family happy, as well as taste a typical dish of Arab cuisine but which is the most successful in the world. This is a dish that you can serve at family gatherings or to celebrate a special date. Do it today!

Moroccan couscous with pork tenderloin

Time: 30min (+30min rest)

Performance: 5 portions

Difficulty: Easy

Ingredients:

  • 1 bag of vegetable broth
  • 2 cups of hot water (tea)
  • 2 cups of Moroccan couscous
  • 6 tablespoons of olive oil
  • 300 g of diced pork fillet mignon
  • Salt and black pepper to taste
  • 1/2 chopped onion
  • 1 stem of sliced ​​leek
  • 1/2 chopped seedless pepper
  • 1 grated carrot
  • 200 g of chopped green beans
  • 1/2 cup basil (chopped)

Method of preparation:

  1. For the couscous, dissolve the vegetable stock in hot water and pour it over the couscous.
  2. Stir and let stand for 30 minutes or until the couscous has absorbed the liquid.
  3. Loosen with a fork and set aside.
  4. Heat a large skillet with half the oil over high heat and fry the tenderloin seasoned with salt and pepper until golden brown.
  5. Add the remaining olive oil, onion, garlic, pepper and saute for 2 minutes.
  6. Add the carrot, the pod, the basil, salt, pepper and brown for another 3 minutes.
  7. Mix the hydrated couscous with the stew, arrange on a serving plate and serve decorated as desired.

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Source: Terra

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