COUS COUS WITH VEGETABLES
and herb fillet
25 min
Simple
4 people
Ingredients
- Loin of pork loin with herbs
- 160g of precooked couscous
- 180g of hot water
- 10g extra virgin olive oil
- 1 teaspoon turmeric powder
- Fine salt to taste.
- 180g of carrots
- 180g Eggplant
- 100g cherry tomatoes
- 1 fresh chili pepper
- 100g fresh spring onion
- 1 clove of garlic
- 180g of zucchini
- 100g of green beans
- 10g fresh ginger
Proceedings
Dice the vegetables and brown them with a little oil. In a nonstick skillet brown the tenderloin for 5 min per side over low heat, remove from heat and cut into cubes.
Reactivate the cous-cous as directed on the package, add the vegetables, and last the Eat Pink herb fillet.
