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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

50g Sultanas

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