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Chermoula Yoghurt Pork

Chermoula Yoghurt Pork

with Lemon & Roast Veggie Israeli Couscous

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This meal is all about the little differences – the chermoula and yoghurt jazzing up the pork, the flavourful Israeli couscous studded with chunks of sweet roasted veggies and the yoghurt drizzle that will become your new favourite accompaniment.

This recipe is under 650kcal per serving

Tags:Under 650kcal
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

1

red onion

1

carrot

1 sachet

chicken-style stock powder

1 sachet

chermoula spice blend

1 packet

pork loin steaks

½

lemon

1 clove

garlic

1 bag

baby spinach leaves

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

water

½ tbs

honey

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2377 kJ
Fat15.1 g
of which saturates7.9 g
Carbohydrate64 g
of which sugars17.5 g
Protein47.3 g
Sodium1162 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Cut the red onion into wedges. Slice the carrot into half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.

2

While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and chicken-style stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

3

While the couscous is cooking, combine the honey, chermoula spice blend, some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper in a medium bowl. Add the pork loin steaks and turn to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest.

TIP: Pork can be served slightly blushing pink in the centre.

4

While the pork is cooking, zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. In a small bowl, combine a squeeze of lemon juice, the garlic and the remaining yoghurt. Season to taste.

TIP: Add less garlic if you're not a fan of the raw flavour.

5

When the veggies are done, add the lemon zest, roasted veggies, baby spinach leaves and the butter to the cooked couscous. Stir to combine until the butter has melted, 1-2 minutes.

6

Slice the chermoula yoghurt pork. Divide the lemon and roast veggie Israeli couscous between bowls. Top with the pork. Drizzle the lemon yoghurt dressing and any resting juices over the pork. Serve with any remaining lemon wedges.