If you’re craving a dish that’s bursting with fresh flavors and a vibrant mix of textures, you’re going to adore this Lemon Pepper Pork with Zucchini and Feta Couscous Recipe. It’s one of those meals that feels both light and satisfying, perfect for any night when you want something that’s easy to whip up but still impressive. The zesty lemon pepper seasoning on the tender pork cutlets pairs beautifully with the tender zucchini and sweet red capsicum, all tossed together with fluffy, fragrant couscous and creamy feta. Every bite feels like a celebration of summer on your plate.
Ingredients You’ll Need
This dish is a wonderful example of how simple, fresh ingredients come together to create something truly special. Each element plays its part, whether it’s the sharpness of lemon pepper adding that zing to the pork, or the mint leaves bringing freshness to the couscous. The colorful veggies not only brighten the plate but add a delightful texture contrast.
- 2 pork cutlets (200g/7oz each, bone in, at room temperature): Choose good-quality cutlets for the best flavor and tenderness.
- 1 tbsp lemon pepper: This seasoning adds zesty heat and a fragrant citrus note to the pork.
- 2 tbsp olive oil, separated: Essential for cooking the pork and sautéing the vegetables to perfection.
- 2 zucchinis, sliced: Adds a tender, subtly sweet base to the couscous and a lovely green hue.
- 1 small red capsicum, sliced: For a pop of color and a slightly sweet crunch.
- 1 small red onion, sliced: Adds a mild sharpness that caramelizes beautifully when cooked.
- 1/2 small lemon: The fresh juice brightens the couscous and brings all flavors together.
- 1/4 cup mint leaves, loosely packed: Mint adds cool freshness and an aromatic lift.
- 1/2 cup couscous: This fluffy grain soaks up all the delicious juices and flavors.
- 1/2 cup boiling water (or chicken/vegetable stock): Helps hydrate the couscous and infuse extra flavor if using stock.
- 50 g / 1.5 oz feta cheese: Creamy, salty, and perfect for crumbling over the dish.
- Salt and pepper: To season perfectly at every stage.
- Lemon wedges or cheeks (optional): For extra zest at the table if you like a more pronounced citrus kick.
How to Make Lemon Pepper Pork with Zucchini and Feta Couscous Recipe
Step 1: Prepare the Couscous
Start by placing the couscous in a bowl and pour over the boiling water or stock, then cover tightly with cling wrap. Let it sit for about 5 minutes so the couscous absorbs the liquid and becomes beautifully fluffy. This simple soak is the secret to perfectly tender couscous with no fuss.
Step 2: Season the Pork
Next, sprinkle the lemon pepper generously over both sides of the pork cutlets and gently pat it in so the seasoning sticks well. This step is crucial because it locks in that bright, peppery flavor onto the juicy pork.
Step 3: Cook the Pork
Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the pork cutlets and let them sear for 2 minutes on the first side, then flip and cook for another 1 1/2 minutes, or until they reach your preferred doneness. I love mine medium rare for that perfect tender bite. Remember, the pork will continue to cook slightly while resting.
Step 4: Rest the Pork
Remove the pork from the pan and place it on a plate. Cover loosely with foil to keep warm and let the juices settle inside the meat – this little rest makes all the difference for juicy pork every time.
Step 5: Sauté the Vegetables
In the same pan, add the remaining tablespoon of olive oil and toss in the sliced onion and red capsicum. Sauté for about 1 minute on high heat to start building that lovely caramelization, then stir in the zucchini. Cook everything until the veggies are charred just right and tender but still with a bit of bite.
Step 6: Finish the Couscous
Fluff the couscous with a fork to break it up evenly. Add the sautéed vegetables and mint leaves, then squeeze juice from half a lemon over the entire mixture. Season with salt and pepper to taste and give it a gentle toss that lets all those bright flavors meld beautifully.
Step 7: Plate and Serve
Divide the couscous between two plates, then sprinkle the feta cheese on top for that creamy contrast. Place the rested pork cutlet over the couscous and drizzle some of the delicious resting juices from the pork pan over everything. For an optional finishing touch, serve with lemon wedges on the side. It’s a magnificent plate that practically sings with flavor.
How to Serve Lemon Pepper Pork with Zucchini and Feta Couscous Recipe
Garnishes
A sprinkle of fresh mint leaves or a light drizzle of extra virgin olive oil can elevate the dish’s freshness and richness. Adding a few lemon wedges on the side lets everyone customize the citrus zing according to their liking.
Side Dishes
This Lemon Pepper Pork with Zucchini and Feta Couscous Recipe stands well alone, but if you want to add a side, try a crisp green salad or roasted cherry tomatoes. These sides add a pleasant contrast and round out the meal perfectly without overpowering the main flavors.
Creative Ways to Present
For a dinner party, consider serving this dish family-style on a large platter, scattered with extra mint and crumbled feta. You can also place the pork sliced over a bed of couscous in a colorful bowl for a casual, shareable vibe that invites conversation and indulgence.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator and enjoy within 2 days. The couscous and pork keep their flavors well, though the pork is best eaten cold or gently reheated to maintain juiciness.
Freezing
You can freeze the pork cutlets separately in a freezer-safe container for up to 2 months. Couscous with fresh vegetables freezes less well due to texture changes, so it’s best to make fresh couscous when reheating.
Reheating
Reheat the pork gently in a low oven or skillet just until warmed through to avoid drying out. The couscous can be refreshed quickly in the microwave or a light sauté with a splash of water or lemon juice to revive its moisture and brightness.
FAQs
Can I use pork chops instead of cutlets for this Lemon Pepper Pork with Zucchini and Feta Couscous Recipe?
Absolutely! Pork chops work just as well as cutlets. Just adjust cooking times slightly depending on thickness to ensure they remain juicy and tender.
Is it okay to substitute the couscous with another grain?
Yes, you can swap couscous for quinoa, bulgur, or even rice. Keep in mind the cooking times and liquid ratios will differ, but the overall flavor combo still works beautifully.
Can this recipe be made gluten-free?
By using gluten-free couscous alternatives such as quinoa or millet, this dish can easily be adapted for gluten-free diets without losing its delicious appeal.
What if I’m not a fan of feta cheese?
You can replace feta with goat cheese, ricotta salata, or even omit cheese for a dairy-free option. Each choice changes the flavor profile slightly, but all keep the dish bright and tasty.
How do I know when the pork is cooked to the right doneness?
Cooking pork cutlets for about 2 minutes on one side and 1 1/2 minutes on the other, as described, yields medium rare with a juicy center. Use a meat thermometer if unsure—145°F (63°C) is recommended for safety with a slight pink center.
Final Thoughts
This Lemon Pepper Pork with Zucchini and Feta Couscous Recipe has become one of my go-to dinners when I want something quick, fresh, and packed with layers of flavor. It’s a dish that feels special without requiring hours in the kitchen, and I promise it will brighten up your meal rotation. Give it a try—you might just find your new favorite weeknight treat!
Print
Lemon Pepper Pork with Zucchini and Feta Couscous Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Description
This Lemon Pepper Pork recipe features tender pork cutlets seasoned with zesty lemon pepper and pan-seared to perfection. Served alongside a vibrant couscous salad tossed with charred vegetables, fresh mint, and crumbled feta, this dish is a quick, flavorful meal perfect for any occasion.
Ingredients
For the Pork Cutlets
- 2 pork cutlets, at room temperature (200g / 7oz each, bone in)
- 1 tbsp lemon pepper seasoning
- 2 tbsp olive oil, separated
- Salt and pepper, to taste
For the Couscous and Vegetables
- 1/2 cup couscous
- 1/2 cup boiling water (or chicken or vegetable stock/broth)
- 1 small red onion (Spanish onion), sliced
- 1 small red capsicum (bell pepper), sliced
- 2 zucchinis, sliced
- 1/4 cup fresh mint leaves, loosely packed
- 1/2 small lemon, juiced
- 50 g / 1.5 oz feta cheese, crumbled
To Serve (Optional)
- Lemon wedges or cheeks
Instructions
- Prepare Couscous: Combine couscous and boiling water in a bowl, cover with cling wrap, and let it sit for 5 minutes to absorb the liquid and soften.
- Season Pork: Sprinkle lemon pepper seasoning evenly on both sides of each pork cutlet, patting gently to ensure it sticks.
- Cook Pork: Heat 1 tbsp olive oil in a fry pan over high heat. Place pork cutlets in the pan and sear the first side for 2 minutes, then flip and cook the second side for 1 1/2 minutes or until cooked to your preferred doneness (medium rare recommended). Keep in mind the pork will continue cooking while resting.
- Rest Pork: Remove the pork from the pan and place it on a plate. Cover loosely with foil to rest and allow juices to redistribute.
- Sauté Vegetables: In the same pan, heat the remaining 1 tbsp olive oil over high heat. Add the sliced onion and capsicum; sauté for 1 minute. Add zucchini slices, stirring and cooking until the vegetables are charred and just cooked through. Remove from heat.
- Finish Couscous Salad: Fluff the couscous with a fork. Add the sautéed vegetables and fresh mint leaves to the couscous. Drizzle with lemon juice and season with salt and pepper to taste. Toss gently to combine all flavors.
- Serve: Divide the couscous mixture among plates and scatter crumbled feta cheese over the top. Place the rested pork cutlets on each plate and drizzle with the pan juices. Serve with lemon wedges or cheeks on the side if desired.
Notes
- Allow pork cutlets to come to room temperature before cooking to ensure even cooking.
- Lemon pepper seasoning can be adjusted to taste or substituted with freshly ground black pepper and lemon zest.
- Using chicken or vegetable stock instead of boiling water to prepare couscous adds extra flavor.
- Resting the pork is crucial to keep it juicy and tender.
- You can substitute the feta cheese with goat cheese for a creamier texture.
- Lemon wedges add a fresh citrus burst when served alongside the dish.
