Paprika pork chops with roasted pepper couscous

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olive magazine

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Recipe by olive magazine

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1. Mix half the lemon juice, the paprika and 1 tbsp roasted pepper oil (or use olive oil).
2. Rub the mixture over the chops and grill for 3-4 minutes each side.
3. Put the couscous in a bowl with the roasted peppers and 1 tbsp of their oil. Stir in the stock, cover and leave for about 5 minutes. Fluff up with a fork and stir in the remaining lemon juice, zest and herbs and season well.
4. Serve with the pork chops.

GI Assessment

Couscous offers a medium-Gi rating and it's likely to be reduced further with the addition of the acidic lemon juice and zest as well as the peppers.

Per serving

578 kcalories, protein 41.9g, carbohydrate 41.6g, fat 28.2 g, saturated fat 8.6g, fibre 0.8g, salt 0.99 g

Latest comments and suggestions

• tastytash

  21 November 2007

  tastytash rated and commented on this recipe

  

  Another great mid-week meal. So quick to make and really flavoursome. The couscous was delicious - a nice change to potato accompaniments. The pork was ok - couldn't taste the paprika marinade that much which left it a bit boring. I would make this again but add a dash of tobasco sauce to the paprika mixture to give the pork that extra kick.

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• swordfish

  03 December 2007

  swordfish rated and commented on this recipe

  

  Really enjoyed this and very simple to make. Having read the feedback from Natasha, I added a drop of habanero sauce to the paprika mix to give it an extra bite. Will certainly be making this again, the couscous and pepper was very nice.

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• Viv1945

  14 January 2008

  Viv1945 commented on this recipe

  We found it a bit dry. Think it needs more sauce of some kind.

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• huskerpower

  07 March 2008

  huskerpower rated and commented on this recipe

  

  We really enjoyed this meal.

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• Lucyf

  28 March 2008

  Lucyf rated and commented on this recipe

  

  Made the cous cous only and had it with the morrocan lamb,, was a good combination. http://www.bbcgoodfood.com/recipes/5609/moroccan-lamb

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• superkat

  04 April 2008

  superkat rated and commented on this recipe

  

  Agree this needs beefing up a bit - will add more tabassco next time......... or maybe Cajun seasoning?

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• Deekay78

  17 September 2008

  Deekay78 rated and commented on this recipe

  

  I messed around with quantities and add some hot sauce, the pork came out moist and the cous cous very tasty and will make again.

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• PETES MENU

  04 December 2008

  PETES MENU commented on this recipe

  I tried it with hot smoked paprika and also served oven roasted cherry tomatoes as well as the lemon couscous and all the the family enjoyed it.

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• daria

  08 January 2009

  daria rated and commented on this recipe

  

  Too dry and too sour! If I ever cook it again I will use 1/2 of lemon juice only and I agree that it needs some sauce...

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• lisa

  05 February 2009

  lisa commented on this recipe

  This was yummy! my whole family tucked in happily,will make this again! we made our cous cous with loads of different roasted veg to get in our five a day!

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• middle_pin2

  05 August 2009

  middle_pin2 rated and commented on this recipe

  

  Dry and not much flavour to pork.

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• JOOLES

  02 September 2009

  JOOLES commented on this recipe

  This sounds lovely, have read other comments and like PETES MENU I will also use hot smoked paprika and roast some cherry toms, then if it is a bit on the dry side the tomamtos will give it some juice. I mau also add some french dwarf beans along the side as we have them growing and need to be eaten. x

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Ingredients

• 1 lemon , zested and juiced
• 1½ tsp paprika
• 100g roasted peppers in olive oil, drained and sliced
• 4 pork chops
• 300g couscous
• 350ml boiling hot chicken stock , fresh, cube or concentrate
• a small bunch of flat-leaf parsley , roughly chopped
• a small bunch of basil , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1 lemon , zested and juiced
• 1½ tsp paprika
• 100g roasted peppers in olive oil, drained and sliced
• 4 pork chops
• 300g couscous
• 350ml boiling hot chicken stock , fresh, cube or concentrate
• a small bunch of flat-leaf parsley , roughly chopped
• a small bunch of basil , roughly chopped

Per serving

578 kcalories, protein 41.9g, carbohydrate 41.6g, fat 28.2 g, saturated fat 8.6g, fibre 0.8g, salt 0.99 g

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