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
- 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. - 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. - 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. - 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
- 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. - 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. - 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. - 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