pork medallions in a herb & spice chermoula marinade with cauliflower couscous

A flavoursome herb and spice marinade with a fresh cauliflower couscous

for the marinated pork:
4 pork loin medallions
25 g fresh flat-leaf parsley, roughly chopped
2 tsp sweet paprika
1 tsp ground cumin
½ tsp chilli flakes Juice 1 lemon
2 cloves garlic
Salt and freshly ground black pepper
1 tbsp olive oil

for the cauliflower couscous:
1 cauliflower, about 600 g, cut into small florets
Finely grated zest 1 lemon
2 tomatoes, diced
2 tbsp freshly chopped herbs of choice (e.g. coriander, parsley, mint)

to serve:
4 tbsp Greek yogurt (0% fat)
Lemon wedges

Pre-heat the oven to 180°C/350°F/ Gas Mark 4.

Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they're 1cm thin.

To make the chermoula, place all the ingredients in a food processor and blend to a slightly chunky purée. Place the pork medallions in a shallow dish and smear the chermoula all over them.

Meanwhile make the cauliflower couscous, place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring halfway through the cooking time.

During the last 5 minutes, heat an ovenproof pan or griddle pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.

Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.

Serve the pork medallions with the couscous, a spoonful of yogurt and a wedge of lemon.

TIP: Some retailers stock jars of chermoula paste.