If you’re searching for a vibrant, delicious, and downright satisfying meal, this Lemon Pepper Pork with Zucchini, Red Capsicum, and Couscous Recipe will quickly become one of your go-to dinners. It combines juicy, perfectly seasoned pork cutlets with charred vegetables and fluffy couscous, all brightened with fresh lemon and mint. Each bite bursts with a wonderful balance of savory, zesty, and fresh flavors that feel both comforting and exciting. This dish hits all the right notes whether you’re whipping up a weeknight meal or impressing friends over dinner.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that work together to deliver flavor, texture, and color in every mouthful. Each item plays a crucial role, from the tender pork to the crisp vegetables and the fluffy couscous.
- 2 pork cutlets: Use bone-in for extra flavor, about 200g (7oz) each, best at room temperature before cooking.
- 1 tbsp lemon pepper: This seasoning packs a citrusy punch complementing the pork beautifully.
- 2 tbsp olive oil: Divided for cooking and sautéing, bringing richness and helping with caramelization.
- 2 zucchinis, sliced: Adds a tender yet slightly crisp texture with subtle sweetness.
- 1 small red capsicum, sliced: Brings vibrant color and mild sweetness to the dish.
- 1 small red onion, sliced: Offers a savory depth with a slightly sweet finish when sautéed.
- 1/2 small lemon: Its juice enhances freshness and lifts all the flavors.
- 1/4 cup mint leaves, loosely packed: Adds a refreshing herbal note that brightens the couscous.
- 1/2 cup couscous: Quick-cooking and fluffy, it soaks up all the delicious juiciness.
- 1/2 cup boiling water (or stock): Hydrates the couscous for perfect fluffiness and added depth if using broth.
- 50g feta cheese: Crumbled on top, it adds a salty tang and creamy texture.
- Salt and pepper: Essential for seasoning to taste.
- Lemon wedges or cheeks (optional): For an extra burst of citrus when serving.
How to Make Lemon Pepper Pork with Zucchini, Red Capsicum, and Couscous Recipe
Step 1: Prepare the Couscous
Start by placing the couscous in a bowl and pouring the boiling water or stock over it. Cover tightly with cling wrap and let it sit undisturbed for about 5 minutes. This little step lets the couscous soak up the liquid perfectly, giving you those tender, fluffy grains that form the base of this gorgeous dish.
Step 2: Season the Pork Cutlets
Sprinkle the lemon pepper seasoning evenly on both sides of each pork cutlet, then gently pat it in so it sticks well. This coating is the flavor powerhouse that will infuse every bite with zesty, peppery goodness.
Step 3: Cook the Pork on High Heat
Heat one tablespoon of olive oil in a frying pan over high heat. Place the pork cutlets in the pan and sear for about 2 minutes on the first side and 1 1/2 minutes on the second. Depending on your preference, cook until medium rare for juicy results. Don’t forget, the pork will continue to cook during resting, so aim to pull it off just before fully done.
Step 4: Rest the Pork
Transfer the cooked pork cutlets to a plate and cover loosely with foil. Resting allows the juices to redistribute throughout the meat, keeping it tender and succulent rather than dry.
Step 5: Sauté the Vegetables
In the same pan, add the remaining tablespoon of olive oil and toss in the sliced red onion and capsicum. Sauté on high heat for about 1 minute to start caramelizing their edges, then add the sliced zucchini. Stir occasionally until the vegetables are slightly charred but still vibrant and just tender. This step creates a lovely smoky flavor that contrasts beautifully with the fresh couscous.
Step 6: Combine Couscous, Vegetables, and Mint
Fluff up the couscous gently with a fork to separate the grains. Then fold in the sautéed vegetables and fresh mint leaves. Squeeze over a drizzle of fresh lemon juice and season with salt and pepper to taste. Toss gently so every bite is infused with bright, fresh, and herby notes.
Step 7: Plate and Finish
Divide the couscous and vegetable mixture between plates. Scatter over the crumbled feta cheese for that creamy, salty edge. Top each plate with a pork cutlet and drizzle with the juices that rested on the plate. Serve alongside lemon wedges or cheeks if you want an extra splash of citrus punch.
How to Serve Lemon Pepper Pork with Zucchini, Red Capsicum, and Couscous Recipe
Garnishes
Fresh herbs like mint or parsley can be added just before serving to enhance the vibrant look and aroma. A sprinkle of extra lemon pepper on top or a few more feta crumbles brings that finishing touch that makes the dish feel truly special.
Side Dishes
This dish pairs wonderfully with simple leafy salads or a light, crunchy coleslaw. Roasted baby potatoes or a rustic bread also work if you want a heartier addition without overpowering the main flavors.
Creative Ways to Present
Try serving the pork sliced over a shared platter of couscous and vegetables with lemon wedges scattered alongside for guests to help themselves. Another idea is to place the veggies and pork in beautiful rustic bowls for a cozy, approachable family-style meal. The colors naturally pop and create an inviting table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pork stays juicy and the couscous keeps its texture if kept separate from wet vegetables if possible.
Freezing
While the pork can be frozen, couscous and lightly cooked vegetables tend to lose their ideal texture once thawed. If you do freeze pork cutlets, wrap tightly and consume within one month for best quality.
Reheating
Reheat pork gently in a pan over low heat or in the microwave to avoid overcooking. For couscous and veggies, a quick stir-fry with a splash of water or stock revives their texture nicely without drying them out.
FAQs
Can I use a different cut of pork?
Absolutely! While pork cutlets work best for quick cooking and tender results, pork tenderloin or thin pork chops are great alternatives. Just adjust cooking times accordingly to avoid drying out the meat.
Is there a vegetarian version of this dish?
You can swap out pork for grilled halloumi or marinated tofu, and the rest of the recipe remains wonderfully intact. The lemon pepper seasoning on veggies and couscous ensures plenty of flavor.
Can I prepare this recipe ahead of time?
You can prep the vegetables and make the couscous in advance, but the pork is best cooked fresh for optimal juiciness. Resting all the components separately will keep everything tasting fresh when ready to serve.
What if I don’t have lemon pepper seasoning?
Mix freshly ground black pepper with lemon zest and a pinch of salt for a quick homemade substitute. This will provide that delightful citrus pepper kick the recipe calls for.
Can I add other vegetables?
Definitely! Feel free to include mushrooms, cherry tomatoes, or asparagus. Just adjust cooking times for veggies accordingly so they stay nicely textured and vibrant alongside the pork and couscous.
Final Thoughts
This Lemon Pepper Pork with Zucchini, Red Capsicum, and Couscous Recipe is such a joy to make and enjoy. It brings together so many wonderful flavors and textures with minimal fuss but maximum wow factor. Give it a try for your next meal, and I promise it’ll shine on your table and in your heart.
