Fragrant Citrus Couscous With Pork Recipes

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GREEK SEASONED PORK WITH LEMON COUSCOUS



Greek Seasoned Pork with Lemon Couscous image

Greek seasoning is a blend that includes oregano, basil, thyme, marjoram, onion and garlic.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 13

4 teaspoon olive oil
1.5 cup coarsely chopped, unpeeled eggplant
0.5 cup chopped red onion (1 medium)
4 0.5 inch thick boneless pork loin chops
1 teaspoon Greek seasoning
1.25 cup reduced-sodium chicken broth
0.25 cup oil-packed dried tomatoes, drained and chopped
0.75 cup whole wheat couscous
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
0.5 teaspoon bottled minced roasted garlic
0.25 teaspoon salt
1 cup coarsely chopped fresh spinach

Steps:

  • In a large saucepan heat 2 teaspoons of the oil over medium heat. Add eggplant and red onion; cook about 5 minutes or until vegetables are tender, stirring occasionally.
  • Meanwhile, trim fat from chops. Sprinkle chops with Greek seasoning. In a large skillet heat the remaining 2 teaspoons oil over medium-high heat. Add chops; reduce heat to medium. Cook for 5 to 6 minutes or until just pink in center (145°F), turning once. Remove from heat; let stand for 3 minutes.
  • Add broth and dried tomatoes to eggplant mixture. Bring to boiling. Stir in couscous, lemon peel, lemon juice, roasted garlic, and salt; remove from heat. Let stand, covered, for 5 minutes. Stir in spinach. Divide couscous mixture among serving plates. Top with chops.

Nutrition Facts : Calories 299 kcal, Carbohydrate 34 g, Cholesterol 40 mg, Protein 26 g, SaturatedFat 2 g, Sodium 562 mg, Sugar 3 g, Fat 8 g, ServingSize 1 pork chop and about 3/4 cup couscous mixture each, UnsaturatedFat 6 g

FRAGRANT CITRUS COUSCOUS WITH PORK



Fragrant Citrus Couscous With Pork image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 3 servings

Number Of Ingredients 14

1 pound mushrooms
4 ounces whole onion or 3 ounces ready-cut onion (1 cup)
1 teaspoon olive oil
6 ounces pork tenderloin
1 tablespoon cumin
Cayenne pepper to taste
1 tablespoon lemon rind
1 tablespoon orange rind
1/3 cup dried apricots
1 cup whole-wheat couscous
1/2 cup chopped parsley
1/2 cup chopped mint
1 large tomato
1/4 teaspoon salt

Steps:

  • Preheat broiler, or prepare top-of-the-stove grill.
  • Wash, dry, trim and slice the mushrooms; chop the whole onion.
  • Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
  • Cut tenderloin into 1/4-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
  • Meanwhile, grate lemon and orange rind; chop apricots.
  • Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
  • Cut cooked pork into bite-size pieces, and stir into couscous.
  • Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 5 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 14 grams, TransFat 0 grams

SPICY CITRUS COUSCOUS



Spicy Citrus Couscous image

A flavorful sidedish for fish or chicken. Thai red curry paste can be quite "hot", so adjust amount according to tastes.

Provided by Outta Here

Categories     Moroccan

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

3/4 cup water
1/4 teaspoon lemon peel, grated
1/4 teaspoon orange peel, grated
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/2-1 teaspoon Thai red curry paste (to taste)
1/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon black pepper
2 garlic cloves, peeled and minced
1 cup couscous, uncooked

Steps:

  • Place all ingredients, except couscous, in a medium saucepan.
  • Bring to a boil.
  • Gradually stir in couscous.
  • Remove from heat and cover with lid.
  • Let stand 5 minutes.
  • Stir with a fork and serve.

FRAGRANT CITRUS STEAMED PORK



Fragrant Citrus Steamed Pork image

Pork chops steamed with the fragrance of orange or lemon and spices of your choice. Healthy, delicate, delicious.

Provided by TERRA22

Categories     Pork Recipes

Time 35m

Yield 2

Number Of Ingredients 7

2 boneless pork chops
2 tablespoons fresh orange juice
2 cups water
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste

Steps:

  • Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil.
  • Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to keep in most of the steam. Flip pork chops after 6 to 8 minutes, and continue cooking for another 10 to 15 minutes or until done.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 2.2 g, Cholesterol 37.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 12.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 1.3 g

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

SPICED PORK CHOP WITH ISRAELI COUSCOUS



Spiced Pork Chop with Israeli Couscous image

Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

3 teaspoons olive oil
1 garlic clove, thinly sliced
1/3 cup Israeli (pearl) couscous
2 tablespoons golden raisins
1 bone-in pork rib chop (6 to 8 ounces)
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Coarse salt and ground pepper
1/2 cup frozen chopped broccoli, thawed
2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice

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.

PORK CHOPS WITH CITRUS GLAZE



Pork Chops with Citrus Glaze image

"I first made these for my husband after we were married, and they remain one of his favorite ways to eat pork to this day." Amy Theis - Huron, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon soy sauce
1/8 teaspoon pepper
2 tablespoons cold butter
4 orange slices

Steps:

  • In a large skillet, brown pork chops in 1 tablespoon butter over medium heat. Combine the honey, lemon juice, orange juice, soy sauce and pepper; pour over pork., Cover and cook for 10-12 minutes or until a thermometer reads 160°, turning once. Remove pork chops to a serving plate; keep warm. Whisk cold butter into cooking juices until melted. Serve with pork. Garnish with orange slices.

Nutrition Facts : Calories 366 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 338mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 33g protein.

CITRUS-GLAZED PORK CHOPS



Citrus-Glazed Pork Chops image

Begin your meal with sweet and citrusy Orange-Glazed Pork Chops from Athena Russell of Florence, South Carolina who loves to create recipes. "I have a passion for cooking; I've been doing it since elementary school," she writes. The chops are tender and juicy, and with a bit of Dijon and orange juice you'll have bursts of flavor in every bite.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup orange marmalade
2 tablespoons orange juice
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced garlic
1/8 to 1/4 teaspoon crushed red pepper flakes
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside. , In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm. , Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.

Nutrition Facts : Calories 205 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 10g protein.

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING



Herby couscous with citrus & pomegranate dressing image

This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish

Time 15m

Number Of Ingredients 5

200g couscous
5 150g pack pomegranate seeds
handful chopped herbs (we used mint and coriander)
juice 1 orange
2 tbsp each white wine vinegar and olive oil

Steps:

  • Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
  • Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

Nutrition Facts : Calories 189 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

FRAGRANT CITRUS STEAMED PORK



Fragrant Citrus Steamed Pork image

Pork chops steamed with the fragrance of orange or lemon and spices of your choice. Healthy, delicate, delicious.

Provided by TERRA22

Categories     Pork Recipes

Time 35m

Yield 2

Number Of Ingredients 7

2 boneless pork chops
2 tablespoons fresh orange juice
2 cups water
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 pinch cayenne pepper, or to taste

Steps:

  • Put the water, lemon or orange juice, and spices in a deep skillet with a lid. Mix together. Bring mixture to a soft boil.
  • Place a cooling rack over the skillet, and place pork chops on cooling rack to suspend the chops over the boiling citrus water. Place lid over chops and skillet to keep in most of the steam. Flip pork chops after 6 to 8 minutes, and continue cooking for another 10 to 15 minutes or until done.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 2.2 g, Cholesterol 37.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 12.7 g, SaturatedFat 1.6 g, Sodium 32.7 mg, Sugar 1.3 g

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