HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Creamy Pork & Israeli Couscous Bowl
Quick Creamy Pork & Israeli Couscous Bowl

Quick Creamy Pork & Israeli Couscous Bowl

with Zesty Almond Crumb & Pear Salad

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Speed, ease and decadent deliciousness are the major themes of this dish. There's pearls of Israeli couscous and hearty pork mince, stirred through a creamy Italian sauce for endless bites of 'yum'!

Allergens:MilkTree NutsGluten

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans



1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

pork mince

½ bottle



1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 packet

Israeli couscous


1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

30 g



1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3538 kJ
Fat55.3 g
of which saturates30.9 g
Carbohydrate46.5 g
of which sugars8.7 g
Protein39.6 g
Sodium708 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Add Israeli couscous and 1/2 the butter and toast, stirring occasionally, until golden, 1-2 minutes. Add water and a pinch of salt. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Cover to keep warm. • Meanwhile, thinly slice pear (see ingredients). Trim and halve green beans. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over a medium-high heat with the remaining butter. • Add flaked almonds and lemon zest and cook until fragrant, 1 minute. Transfer to a small bowl and set aside.


• Return frying pan to a high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Transfer to a bowl and set aside. Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. Return pork mince to the pan, then add longlife cream (see ingredients) and garlic & herb seasoning. Season with salt and pepper and cook until slightly reduced, 1-2 minutes. • Remove from heat, then stir through grated Parmesan cheese. • Add Israeli couscous and stir to combine.


• In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Season. • Add mixed salad leaves and pear. Toss to coat.


• Divide the creamy pork Israeli couscous between bowls. Sprinkle over the zesty almond crumb. • Serve with the pear salad and any remaining lemon wedges.