Articles & Recipes
Pork and Pineapple Cous Cous
Ingredients
150g lean pork medallion
1/2 cup cous cous (85 grams)
1 tsp currants (5 grams)
1 x chopped slice pineapple (60 grams)
1/2 cup frozen peas (80 grams)
100g slice pumpkin (120 grams)
Method
Grill Pork Medallion and serve on a bed of 1 cup of cooked cous cous (1/2 cup cous cous with 1 cup boiling water plus stock powder). Cover and leave for 10 minutes, fluff add 1 tabsp currants and 1 chopped slice of pineapple). Serve with frozen peas and steamed pumpkin.
Serves : 1
Nutrients per Serve :
KJ 2560, Calories 612, Carbohydrates(grams) 87, Fat(grams) 3.3, Protein(grams) 50, Fibre (grams) 11.8