Smoked paprika and saffron are the highlights of this cozy fall and winter meal. This recipe mixes a few cuisines with easy to prepare ingredients, and substitutions are welcome. In the pictured dish, we used thin sliced coppa pork steaks which provide a lot of fat. This could also work with pork chops, loin or tenderloin or even chicken! Finally, chimichurri just makes everything better.
Our preferred pork and broccolini method is grilling on direct heat, but the pork can also be pan seared, or broiled and the broccolini can be sauted or broiled as well.
For the couscous, use high quality saffron to make sure the wonderful aroma and color is imparted in the dish. Just be careful, saffron can stain countertops and clothes!
Ingredients (serves 2)
6 oz of pork (thin sliced coppa steak, or pork chops)
Marinade or rub with 1 Tbsp Paprika, 1 Tbsp Smoked paprika, 1 tspGarlic powder, salt, 1 tsp each of of the following ground sage, thyme, celery salt, ground allspice, onion powder, 2 Tbsp olive oil
6 oz broccolini or baby broccoli
Toss in olive oil, smoked paprika, salt, garlic powder before cooking.
Couscous Prep:
1/2 cup pearl couscous
1 shallot or 1 clove of garlic
1/4 small onion - diced
Chicken Broth - at least 1 cup
2 pinches of saffron
1 tsp ground nutmeg or 1 whole nutmeg
Salt/ Black Pepper
Olive Oil
Lemon
Butter (optional)
Manchego cheese (optional)
Chimichurri
Couscous:
In a small bowl, add a 2-3 oz of water or chicken broth, then add the saffron and diced shallots.
In a medium sized saucepan, add set to medium heat and once the pan is to temperature, add diced onion, olive oil, and nutmeg and stir.
Once the onions are translucent, add the couscous and stir continuously for about 2 minutes. Add more olive oil if it starts to stick.
Add the liquid with the saffron and shallots to the pan, then a 1/2 cup of chicken broth (optional 1 Tsp of butter).
Set the heat/pan to a slow boil.
The desired couscous texture is a fork tender, like pasta. If the liquid fully evaporates before the couscous is finished, add more broth. If the couscous is finished while there is still liquid in the pan, you can strain the couscous like pasta.
Remove the nutmeg before serving.
Shave manchego cheese over the hot couscous (optional).
Pork and Broccolini Steps
Marinade or apply a wet rub to the pork for at least 30mins,and up to 8hrs in the fridge.
Set the grill to medium heat, prepare for direct flame. Flip once a char develops on the meat, and repeat. Make sure to cook to recommended temperatures (medium or more for pork).
The broccolini florets will start to blacken in about 5 minutes, and depending on the thickness of the stems, they may need more time. If that's the case, cook on indirect heat for another 5 minutes.
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