Chilli Jam-Glazed Pork & Avocado Salad
with Carrot Couscous & Balsamic Dressing
- Sulphites
- Wheat
- Gluten
Ingredients
1 packet
Mustard Cider Dressing
1 packet
Chilli Jam
(Contains: Sulphites; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
300 g
Pork Loin Steaks
Avocado
1 sachet
BBQ Seasoning
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
baby spinach & rocket mix
Nutrition Values
Cooking Steps
• Boil the kettle. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add chilli jam and a splash of water. Turn to coat. Transfer to a plate, cover and rest.
• While pork is cooking, place couscous and chicken-style stock powder in a medium bowl. • Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• While the couscous is cooking, grate carrot. Halve avocado, scoop out flesh and thinly slice. • In a large bowl, add spinach & rocket mix, avocado and balsamic & olive oil dressing. Season and gently toss to combine.
• Slice chilli jam-glazed pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and avocado salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chilli jam glaze on the pork was a hit, with many praising its excellent taste and sweetness.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting how surprisingly fast it was to make.
- Suggestions: Consider adding chopped nuts or pumpkin seeds to boost the couscous's flavour and texture.
- Portions: Some found the couscous and salad a bit plain; others suggested serving with roast potatoes or mash for more substance.
