Harissa Pork with Glazed Carrots and Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 616
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 82
- Dietary Fiber
- 8
- Sugar
- 35
- Protein
- 18
- Cholesterol
- 48
- Sodium
- 901
- Total: 50 min
- Active: 35 min
Ingredients
4 tablespoons unsalted butter
1 cup couscous
1/2 cup golden raisins
1 1/2 cups plus 1/3 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
1/3 cup fresh parsley, chopped
1/3 cup roasted almonds, chopped
2 cups sliced steamed carrots
1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice
4 tablespoons honey
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced shallots (about 1 cup)
4 slices roasted pork shoulder, cut about 3/4-inch thick (about 1 1/2-pounds), plus pork jus from roasting, optional
1/3 cup rice vinegar
2 to 3 tablespoons harissa paste
Directions
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds.
- Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet.
- Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.