Dukkha Crusted Pork & Cous Cous
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Nonstick skillet
- Oven
- Stove
- Saucepan
- Microplane
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 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
- 250mls Greek Yoghurt
- 2 tablespoons fresh mint, chopped
- Mix together
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