Food Network Magazine - (10)October 2020

MOROCCAN-SPICED COUSCOUS

WITH SCRAMBLED EGGS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
¼ cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
½ English cucumber, diced
½ cup plain whole-milk yogurt

1. Heat 1 tablespoon olive oil in a large nonstick skillet over
   medium-high heat. Add the onion and cook, stirring, until
   softened and browned, 8 to 10 minutes. Add the ras el hanout
   and toast, stirring, 1 minute. Add the tomato paste and cook,
   stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil.
   Stir in the couscous, 1 teaspoon salt and a few grinds of pepper.
   Cover and remove from the heat. Let sit until the couscous is
   tender, about 4 minutes.


2. Meanwhile, whisk the eggs and heavy cream in a medium bowl;
   season with salt and pepper. Whisk 1 tablespoon lime juice and
   the remaining 1 tablespoon olive oil in a medium bowl; add the
   cilantro and cucumber and season with salt and pepper. Whisk
   the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice
   in a separate bowl; season with salt.


3. Fluff the couscous with a fork and return to medium heat. Add
   the egg mixture and gently stir with a rubber spatula, bringing the
   eggs and couscous from the sides to the center of the skillet. Cook,
   stirring, until no longer wet and the egg starts to stick to the
   bottom of the pan, about 7 minutes; season with salt and pepper.


4. Divide the couscous and eggs among shallow bowls. Drizzle
   with the yogurt and top with the cucumber salad.

Per serving: Calories 460; Fat 23 g (Saturated 8 g); Cholesterol 393 mg;
Sodium 831 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 5 g; Protein 21 g

PORK TENDERLOIN

WITH BALSAMIC ONIONS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 pound brussels sprouts, halved

1 pound baby potatoes, halved

3 tablespoons extra-virgin olive oil

3 cloves garlic (2 smashed, 1 grated)

Kosher salt and freshly ground pepper

1 pork tenderloin (about 1¼ pounds),

trimmed

1 teaspoon minced fresh rosemary

2 small red onions, sliced ¼ inch thick

½ cup balsamic vinegar

2 teaspoons sugar

1 tablespoon chopped fresh parsley

1. Place a rimmed baking sheet on the middle oven rack and
   preheat to 450 ̊. Toss the brussels sprouts and potatoes with
   1 ½ tablespoons olive oil and 2 smashed garlic cloves in a large
   bowl; season with salt and pepper. Spread out on the hot baking
   sheet and roast until tender and browned, 25 to 30 minutes.


2. Meanwhile, season the pork all over with salt and pepper,
   then rub with the rosemary and grated garlic. Heat 1 tablespoon
   olive oil in a large skillet over medium-high heat. Add the pork and
   cook, turning, until browned all over, about 6 minutes. Transfer
   the pork to a small baking sheet (reserve the skillet) and roast
   in the oven until cooked through, 10 to 12 minutes. Remove to a
   cutting board. Let rest 5 minutes, then slice against the grain.


3. Meanwhile, add the remaining ½ tablespoon olive oil to the
   reserved skillet; heat over medium-high heat. Add the red onions
   and a big pinch of salt and cook, stirring occasionally, until
   softened and lightly browned, about 6 minutes. Reduce the heat
   to medium and add the balsamic vinegar, ½ cup water and the
   sugar. Simmer, stirring occasionally, until the sauce thickens,
   8 to 10 minutes; season with salt and pepper.


4. Divide the pork, onions and roasted vegetables among plates.
   Sprinkle with the parsley.
   Per serving: Calories 460; Fat 16 g (Saturated 3 g); Cholesterol 92 mg;
   Sodium 509 mg; Carbohydrate 46 g; Fiber 8 g; Sugars 12 g; Protein 36 g

Fill up on

brussels sprouts!

They’re low in

calories and high

in fiber and chronic

disease–fighting

antioxidants.

66 FOOD NETWORK MAGAZINE ●OCTOBER 2020

weeknight

wellness