Cajun Pork With Couscous Recipes

STICKY GLAZED PORK WITH SPRING ONION COUSCOUS

Steps:

• Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
• While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
• Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.

30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS

Steps:

• Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
• Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
• While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
• Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.

GRANDMA EDNA'S CAJUN PORK

Steps:

• Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce., Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender., Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

CAJUN PORK WITH COUSCOUS

Steps:

• Cut the pork into 2.5cm (1in) cubes. De-seed and finely chop the chillies. Place the pork in a bowl with the chillies, crushed garlic cloves, cayenne pepper and Cajun seasoning. Mix together well, then cover and leave in a cool place for at least 4hr or overnight.
• Cut the onions into six or eight wedges; de-seed the peppers and cut into 2.5cm (1in) cubes.
• Heat the oil in a large, flameproof casserole and fry the pork in batches until a deep brown; set aside. Add the onions and cook over a moderate heat for 5-6min. Add the peppers and cook for 1-2min. Return the pork to the casserole with the tomatoes, stock and thyme. Bring to the boil and season. Cover and cook at 180°C (160°C fan) mark 4 for 11/4hr or until tender.
• Adjust the seasoning and serve. Serve with. Steamed couscous with crisp fried onions and coriander sprigs.
• Prepare ahead. Up to one day ahead, complete to end of step 3, cool quickly, then cover and chill. To serve. Bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 25-30min.
• To freeze: Complete to end of step 3, cool quickly, then cover and freeze. To serve: Thaw at cool room temperature overnight, bring to the boil, then reheat at 180°C (160°C fan) mark 4 for 40-45min. Like this? You'll love... Slow cooker pulled pork Slow-cooked pork with sweet potato and orange Pork and red onions with red wine Mushroom and pork casserole Spicy pork and bean casserole

SPICY PORK AND COUSCOUS

Steps:

• Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
• Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
• Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
• Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.

CAJUN ROASTED PORK

Steps:

• Rub pork roast with oil. Combine remaining ingredients and rub over roast. Cover and refrigerate for 1-3 hours., Bake, uncovered at 350° for 40-45 minutes or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.

PORK WITH CUCUMBER & APRICOT COUSCOUS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
• For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
• Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
• Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

ROAST PORK WITH COUSCOUS & GINGER YOGURT

Steps:

• Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
• Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
• Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.

COURTNEY'S CAJUN COUSCOUS WITH A KICK!

Steps:

• Combine chicken broth, olive oil, cajun seasoning, and salt in a small saucepan. Bring to just a boil.
• Remove saucepan from heat and add cous cous. Cover and let stand for 5 minutes.
• Fluff with a fork and enjoy!

SPICED PORK CHOP WITH ISRAELI COUSCOUS

Steps:

• In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.
• Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.
• Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.

CAJUN PORK AND RICE

Steps:

• Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.