Pork Over Couscous With Pistachio-Lemon Vinaigrette Recipe

Name: Pork Over Couscous With Pistachio-Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, divided; 2 tablespoons pistachios, finely ground; 2 tablespoons grated fresh Parmigiano-Reggiano cheese; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon white balsamic vinegar; 2 teaspoons maple syrup; 2 teaspoons Dijon mustard; 2 teaspoons minced garlic, divided; 3/4 teaspoon salt, divided; 1 1/2 cups water; 1 cup uncooked couscous; 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick); 1/4 teaspoon freshly ground black pepper; 1 pint grape tomatoes; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1/4 cup extra-virgin olive oil, divided
2 tablespoons pistachios, finely ground
2 tablespoons grated fresh Parmigiano-Reggiano cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons minced garlic, divided
3/4 teaspoon salt, divided
1 1/2 cups water
1 cup uncooked couscous
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley

1
Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk.
2
Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
3
Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, divided, 2 tablespoons pistachios, finely ground, 2 tablespoons grated fresh Parmigiano-Reggiano cheese, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Pork Over Couscous With Pistachio-Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Over Couscous With Pistachio-Lemon Vinaigrette

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