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Spiced pork & Cous Cous


This works really well with pork gigot or shoulder chops as they have more fat running through them and can stand up a bit more to the whack from the dry spice rub I use.

As far as the Cous Cous is concerned I always cook using chicken stock – it adds more flavour to an essentially bland plate filler. But there needs to be a balance and that’s where the Tzatiki comes in.

Tzatiki is just my personal preference here ( I’d happily bathe in the stuff) so mess around with works for you – maybe mint yogurt instead….no Ketchup though it’s makes you go blind*)

For 2


For 2
2 Pork shoulder chops
100 grams of Cous Cous
100mils of Chicken stock
1 sliced spring onion

Spice Rub
2 tsp Cumin powder
1 tsp salt
1 tsp crushed black pepper
1 tsp paprika
1 tsp chili power (as you feel it)

4 tbs Greek yogurt (full fat, no mucking around here)
1/2 cucumber shredded (by knife or through a cheese grater)
2 cloves of garlic minced (again, your own preference will kick in here the more you try it)
Teeny squeeze of lemon juice



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