800 gms trimmed Pork fillets (200 grams per person)
1 jar of olive branch Red Dukkah
Splash of Welly Boot olive oil
500 Grams Cous Cous
1 lemon zested
Salt & pepper
Minted Yoghurt Sauce:
250mls Greek Yoghurt
2 tablespoon fresh mint, chopped
Cut the fillets into sizeable pieces, place in large bowl and liberally coat with dukkah spice mix. Put aside. Cook Cous Cous as per instructions on the box and add lemon zest.
In a non-stick pan on a medium heat seal the crusted pork fillets being careful not to burn the spices. Transfer to a pre-heated oven at 180 degrees and cook for a further 8-10 minutes. Serve pork over cous cous and finish with the minted yoghurt sauce.
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