Weight Watchers Australia — March 2018

WEDNESDAY

COST

$4.85

per serve

4 x 125g lean pork loin medallions, fat trimmed

1 tbs olive oil

1 tbs Moroccan seasoning

½ cauliflower, cut into florets

¼ cup (35g) chopped pitted medjool dates

¼ cup (35g) chopped dried apricots

⅓ cup shredded fresh mint

2 tbs pine nuts, lightly toasted

1 tbs lemon juice

1 Preheat a chargrill or barbecue on medium-high.

Rub pork with half the oil and sprinkle with seasoning.

Cook pork for 3-4 minutes each side or until just

cooked through.

2 Meanwhile, process cauliflower in a food processor

until it resembles couscous. Place cauliflower in a

medium heatproof bowl. Add date and apricot. Cover

with boiling water. Cover and stand for 3-4 minutes

or until cauliflower is just tender. Drain in a fine sieve,

pressing down with back of spoon to extract as much

liquid as possible. Place in a bowl.

3 Stir mint, nuts, lemon juice and remaining oil through

cauliflower mixture. Season with salt and pepper.

Serve pork with cauliflower ‘couscous’.

SERVE WITH 0 SmartPoints value steamed green

beans and baby carrots.

THIS RECIPE IS Lactose Free; Gluten Free and has

2 serves of vegies per serve (including serving

suggestion).

MOROCCAN PORK WITH FRUITY

CAULIFLOWER ‘COUSCOUS’

SmartPoints VALUE PER SERVE 6 SERVES 4 PREP 15 mins COOKING TIME 10 mins

Cook’s note

Cauliflower can be replaced with

¾ cup (150g) wholemeal couscous.

Soak with fruit in ¾ cup (185ml)

boiling water for 5 minutes. Add

3 SmartPoints values per serve.

94 weightwatchers.com/nz