Grilled pork tenderloin and spicy couscous with string beans and onion

Put the couscous with the baharat in a deep bowl and pour over the boiling water. Cover the bowl with cling film and let it soak for 10 minutes.

Cut the onion into thin half rings and put into a bowl. Pour over the boiling water and let stand for 10 minutes.

Meanwhile, mix the oil with the baharat and salt and brush the pork tenderloin around with the mixture.

Heat the grill pan without oil or butter and grill the meat in about 10 minutes until golden brown and done. Times regularly.

In the meantime, cut the stem set of the string beans and cut into 2 cm slanted pieces. Boil 8 minutes in water with salt al dente and drain.

Cut the celery fine. Stir in the couscous with a fork and mix in the celery and oil. Season with salt and pepper.

Drain the onion and mix with the haricot beans through the couscous. Cut the pork tenderloin into slices and spread over the couscous.