Couscous with Peas and Peanuts


Couscous with Peas and Peanuts
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time Passive Time
    10 minutes 5 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time Passive Time
    10 minutes 5 minutes
    Couscous with Peas and Peanuts
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time Passive Time
      10 minutes 5 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time Passive Time
      10 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a medium pot sauté onions in butter over medium heat until soft, 3-4 minutes. Add broth and bring to a boil. Add fresh peas, cover and simmer for 3-4 minutes. Stir in curry powder, salt, pepper, couscous and peanuts. Cover and remove from heat and allow to sit for 5 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
      Recipe Notes

      If using frozen peas, add peas once broth is boiling, but do not continue to cook.  Allow broth to return to a boil and continue with recipe.

      Makes approximately 6 cups.

      Dukkah Crusted Pork Cutlets

      Dukkah Crusted Pork Cutlets
      Print Recipe
      Tender pork with a crunchy exterior and loads of flavour.
        Servings
        4-5 people
        Servings
        4-5 people
        Dukkah Crusted Pork Cutlets
        Print Recipe
        Tender pork with a crunchy exterior and loads of flavour.
          Servings
          4-5 people
          Servings
          4-5 people
          Ingredients
          Dukkah Crusted Pork Cutlets
          Yogurt Mint Sauce
          Servings: people
          Instructions
          Yogurt Mint Sauce
          1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
          Dukkah Crusted Pork Cutlets
          1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
          2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
          3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
          4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
          Recipe Notes

          Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.