Spicy Courgette and Basil Couscous Recipe
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0 minutes
  • one courgette, diced
  • one pork chop, diced
  • cherry tomatoes, quartered
  • mushrooms, sliced
  • one clove of garlic, peeled and whole
  • teaspoon of fennel seeds, crushed
  • sprinkling of brown sugar
  • handful of basil leaves, chopped
  • handful of flat leaf parsley, chopped
  • a few stalks of spring onion, chopped
  • sprinkling of red pepper flakes
  • lemon juice
  • Olive oil
  • splash of white wine
  • 150 ml chicken stock and same volume of couscous

Combine the crushed fennel seeds, brown sugar, freshly ground salt and pepper and a little olive oil. Mix with the diced pork. Sautee together the pork, courgette, mushrooms and garlic clove. Lubricate with a little white wine. Add a few drops of lemon juice, the red pepper flakes, and salt and pepper to taste. Boil the chicken stock. When boiling, pour over the couscous in a mixing bowl and cover immediately. Wait 5-8 minutes for the couscous to steam itself, then fluff up with a fork. Add the parsley to your pork and courgette mixture. Remove the garlic clove and turn off the heat. Add the contents of the pan to your couscous bowl. Give it a glug of olive oil, add the cherry tomatoes, basil and spring onion, then season to taste.