1. Pre-heat the oven to 200˚C/Gas Mark 6.
Italian Pork Bake
Ingredients
4
servings
-
- 480 g
- 400 g
- 300 g
- 4
- 2 tsp
- 1 tsp
- 1 tsp
- 50 g
- 1
- 300 ml
- 300 g
- 2 tbsp
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Preparation
2. In a large frying pan, sauté the pork in some oil on both sides until browned. Transfer to a shallow ovenproof dish.
3. Trim the celery and chop into small pieces. Fry them in the same pan with a little more oil until just coloured for some extra crunch.
4. Add the pesto, tomato purée, olives, crumbled stock cube, paprika for some added kick and the drained chickpeas for bulk. Pour over the boiling water, season with some black pepper and bring to the boil, stirring often.
5. Pour the Cous Cous and sauce over the pork. Cover with some foil and bake in the oven for 30 minutes.
6. Check that the rice is cooked. If not, you may need to add a little more boiling water and return to the oven for another few minutes.
7. Meanwhile, finely chop the spring onions and sprinkle them on top of the pork for extra bite. Finally, add the pomegranates on top of the pork and Cous Cous bake.
