Steps to Make Perfect Couscous with Roasted Vegetables and Grilled Pork Belly

Couscous with Roasted Vegetables and Grilled Pork Belly
Couscous with Roasted Vegetables and Grilled Pork Belly

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, couscous with roasted vegetables and grilled pork belly. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious. Sheet Pan Chicken Teriyaki and Vegetables. Roasted Maple Pork Loin with Vegetables.

Couscous with Roasted Vegetables and Grilled Pork Belly is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Couscous with Roasted Vegetables and Grilled Pork Belly is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook couscous with roasted vegetables and grilled pork belly using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Couscous with Roasted Vegetables and Grilled Pork Belly:
  1. Make ready 2 Mediterranean style vegetable trays
  2. Take Drizzle of olive oil
  3. Take to taste Salt
  4. Take to taste Ground black pepper
  5. Make ready 4 garlic cloves, whole, peeled
  6. Get 3 cups vegetable stock
  7. Make ready 2 cups couscous
  8. Get Bunch fresh parsley, chopped
  9. Get 3-4 pork belly slices
  10. Prepare Chilli flakes (optional)
  11. Get A few sprigs of fresh thyme
  12. Get to taste Paprika
  13. Take Pinch garlic granules/powder
Steps to make Couscous with Roasted Vegetables and Grilled Pork Belly:
  1. Firstly marinade the pork belly in salt, pepper, garlic granules and a pinch of chilli flakes. Cover and place in fridge for a minimum of 1 hour.
  2. Next preheat oven to 200c. Toss the vegetables in olive oil. Add the garlic cloves whole (2 in each tray) and a few sprigs of thyme. Season with salt and pepper.
  3. Note: You can make your own roasted vegetables by chopping red and yellow peppers, courgettes, red onions and by adding cherry tomatoes and following the same steps, just remember to add a baking sheet to the tray before spreading the vegetables to stop the vegetables sticking to the tray.
  4. Roast the vegetables for about 40-50 minutes (times vary) until they are soft and slightly browned. Stirr the vegetables a couple of times whilst baking.
  5. While the vegetables are cooking prepare the couscous.
  6. I used to 2 vegetable stock cubes to make the stock. Bring the stock cubes and water to boiling point, covering it with a lid.
  7. Once the water is boiling and stock cubes have dissolved add the couscous and cover with the lid once again and let the couscous sit undisturbed for at least 10 minutes. Then using a fork fluff the couscous.
  8. In the meantime, heat a grill pan over medium-high heat and grill the pork belly for about 3-4 minutes on each side. Set aside to rest for 5 minutes once cooked.
  9. Once vegetables are cooked remove the garlic and roughly chopped. Discard the thyme sprigs.
  10. Combine the vegetables, garlic, couscous and parsley. Toss together well to combine. Season with salt and pepper if needed.
  11. Plate the couscous and vegetables. Sprinkle with paprika.
  12. Slice the pork belly thinly and top the couscous. Serve immediately.

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