Pork And Cabbage Couscous - cooking recipe

Ingredients

1 tbsp mustard powder
4 None pork chops
3.5 oz couscous
1 None chicken bouillon cube, crushed
1 1/2 tbsp butter
1 None medium carrot, peeled, coarsely grated
1/4 head red cabbage, core removed, shredded
2 stalks celery, thinly sliced
2 None spring onions, finely chopped
2/3 cup chopped fresh cilantro
3.5 oz feta cheese, crumbled
1 tbsp lemon juice
1 clove garlic, minced

Preparation

Sprinkle mustard over both sides of pork chops. Heat a large frying pan over medium heat. Lightly coat pork with oil. Cook for 3 mins per side, or until cooked to your liking. Transfer to a heatproof plate, cover with foil and let rest for 5 mins.
Meanwhile, place couscous in a medium heatproof bowl. Add crumbled stock cube and butter. Stir in 1 2/3 cups boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add carrot, cabbage, celery, onions, cilantro and feta. Mix well.
Cut pork into thin strips. Add to couscous along with lemon juice and garlic. Season and stir to combine. Spoon into shallow serving bowls. Serve.