Moroccan Pork Loin and Athenian Couscous Salad
Each year my friends Nancy and Andy raise a couple of pigs on their farm: one for their family and one for ours. Nancy’s 8 year-old daughter is a master pig scrambler, selecting the first piglet at the Monmouth Agricultural Fair and then we buy another one to round out the pair. They’re fed on culled fruits and vegetables from our gardens and the produce section of our local supermarket and natural grains provide them with the protein they need. It only takes three or four months for them to balloon from puppy-sized piglets to the 125 pound finished product. By the time the snow flies, the freezer is packed with the most wholesome pork we can source. It feels great to know that our food is raised humanely, naturally, and locally, and the finished product is super lean and tasty.
RECIPE | Moroccan Pork Loin
Athenian Couscous Salad
Substitute away! This recipe would work well with pasta or rice as the base. Add some grilled chicken to make a luncheon entrée. Add as many veggies as you would like. It’s a perfect neutral starting point for an endless variety of dishes.
RECIPE | Athenian Couscous Salad
