Name: Grilled Citrus‑Cumin Pork Tenderloin with Warm Lemon‑Parsley Couscous and Roasted Spring Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean / Middle Eastern‑inspired
Ingredients: 680 g Pork tenderloin (or 4 x boneless pork medallions), trimmed; 2 tsp Ground cumin; 1 tsp Smoked paprika; 4 clove Minced garlic; 4 tsp Olive oil (for marinade); 2 tsp Fresh lemon zest; 2 tbsp Fresh lemon juice; 240 g Israeli (pearl) couscous or regular couscous, dry; 360 ml Low-sodium chicken stock or water (for couscous); 4 tbsp Fresh flat-leaf parsley, finely chopped; 4 tsp Extra-virgin olive oil (for finishing couscous); 480 g Baby potatoes (halved) or fingerlings; 360 g Asparagus tips, trimmed; 240 g Baby carrots, halved lengthwise; 120 g Red radishes, halved; 2 tsp Honey or maple syrup (for glaze); 2 tbsp Olive oil (for roasting vegetables); 60 g Optional: baby arugula (to toss with couscous)

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