Double Grilled Pork & Charred Asparagus Couscous
with Greens & Herby Mayo
Bring the Mediterranean to your next barbecue with this mouthwatering meal. Tender pork is seasoned to perfection and grilled over the flame for ultimate flavour. Charred asparagus tossed into fluffy couscous and a drizzle of herby mayo adds freshness and creaminess, rounding out a dish that’s bursting with summer vibes.
The quantities provided above are averages only.
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
Ingredients
1 bunch
asparagus
½
Onion
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
2 packet
pork loin steaks
1 sachet
Classic Roast Seasoning
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • Trim ends of asparagus. In a medium bowl, combine asparagus, a drizzle of olive oil and a pinch of salt and pepper. • Thinly slice onion (see ingredients). In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• In a medium bowl, combine pork loin steaks, Aussie spice blend and a drizzle of olive oil. • When BBQ is hot, grill pork loin steaks until charred and cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred,4-5 minutes. • Grill asparagus on flat plate, turning occasionally, until tender, 5-6 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook.
• To the bowl with the couscous, add asparagus, onion, baby spinach leaves, a drizzle of vinegar and olive oil. Season to taste.
• To the pork, add the honey and turn to coat. • Thinly slice pork. • Divide charred asparagus couscous between bowls. • Top with Mediterranean grilled pork. Drizzle over dill & parsley mayonnaise. Enjoy!