Lemon-Oregano Pork Chop Couscous Bowl

A simple Mediterranean-inspired meal-prep bowl with a lemony oregano pork chop, fluffy couscous, sautéed zucchini, tomatoes, red onion, and a little feta for a fresh, easy lunch.

Lemon-Oregano Pork Chop Couscous Bowl
Prep time
10 min
Cook time
20 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 100 g Cherry tomatoes
  • 1 g Dried Oregano
  • 70 g Dry couscous
  • 25 g Feta Cheese
  • 5 g Garlic
  • 40 g Lemon
  • 12 g Olive oil
  • 180 g Pork chop
  • 40 g Red Onion
  • 1 g Salt
  • 120 g Zucchini

Instructions

  1. Pat the pork chop dry. Season it with salt, black pepper, dried oregano, minced garlic, lemon zest, and part of the olive oil.
  2. Cook the couscous according to the package directions using boiling salted water, then fluff it with a fork and add a squeeze of lemon juice.
  3. Heat a skillet over medium-high heat. Sear the pork chop until browned on both sides and cooked through, then transfer it to a plate to rest.
  4. In the same skillet, add the remaining olive oil, then cook the red onion and zucchini until softened and lightly golden.
  5. Add the cherry tomatoes and a little lemon juice to the skillet. Cook briefly until the tomatoes soften but still hold their shape.
  6. Slice the rested pork chop into strips.
  7. Pack the couscous into a meal-prep container, top with the vegetables and sliced pork, then sprinkle with feta.