Simply cooked pork shoulder is spiced up with a vibrant harissa sauce and served alongside citrusy glazed carrots and raisin-flecked couscous. By starting with our Meal Prep Slow-Roasted Pork recipe and Meal Prep Steamed Vegetables, this is a quick and complete meal that looks and tastes like it took twice the effort.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 8 g |
| Sugar | 35 g |
| Protein | 18 g |
| Cholesterol | 48 mg |
| Sodium | 901 mg |