Mediterranean Pork Cutlet with Cous Cous Salad
COUS COUS SALAD
Cook cous cous as per instructions on packet.
Place apricots, sultanas, preserved lemon, onion and almonds in a bowl.
Add cous cous and mix well.
Roughly chop mint and parsley then add to the bowl.
Dress with olive oil, salt and pepper combine well and serve.
PORK CUTLETS WITH MEDITERRANEAN GLAZE
Remove all packaging and place cutlets into a greased low-medium heat fry-pan.
Cook cutlets for 7-8 minutes on each side, turning only once.
Use as a guide only, as cooking efficiencies of appliances may vary.
1 Pack of Bruemar Pork Cutlets with a Mediterranean Glaze
100g Raw Cous Cous
50g Dried Apricots roughly cut
1 small Red Onion finely diced
1/2 Preserved lemon finely diced
50g Almonds roasted and chopped
Small handful of Mint
Small handful Parsley
50ml Olive Oil
Salt and Pepper