Cook from day 4 to day 5
The deep sweetness of pear and dates beautifully balances the bright citrus notes of couscous.
P—38, F—25, C—63
- Vegetable oil
- Frying pan
- We won’t cook the couscous, just steam it with hot water. Toss it thoroughly with the spices, salt, and olive oil, pour over boiling water, and cover. Give it another stir after five minutes, just before serving.
- Prep ingredients
Remove the core, and dice pear into 1.5 cm cubes.
Dice onion into medium cubes.
2. Cook meat
Pat pork chop dry with a paper towel, season with salt and black pepper.
Heat 1/2 tablespoon vegetable oil in frying pan over medium-high heat.
Cook pork for 2 minutes on each side, then reduce heat and cook for another 2–3 minutes, turning from time to time, until cooked through.
Transfer to a plate, cover loosely with foil or a lid, and set aside until step 6. Do not wash frying pan.
3. Make chutney
Add a teaspoon vegetable oil into frying pan where pork was cooked and heat over medium heat.
Add onion, season with salt, and cook, stirring, for 2 minutes.
Add pear and cook for 1 minute more, until softened. Stir very gently, trying not to crush pear cubes.
4. Finish chutney
Add dates, chutney spice blend, a pinch of salt, chutney base, and water at 40 ml per serving.
Bring to a boil, reduce heat to low, and leave uncovered for 4 minutes, stirring occasionally, until liquid reduces slightly. Remove from heat and taste carefully for salt.
5. Cook couscous
Mix couscous with a pinch of salt, 1 tablespoon olive oil, and couscous spice blend.
Pour over boiling water at 100 ml per serving, cover, and set aside for 5 minutes.
6. Serve
Fluff couscous with a fork.
Spoon pear and date chutney over pork and serve.