Double Sticky Middle Eastern Pork & Carrot Couscous
with Lemon Yoghurt & Flaked Almonds
- Wheat
- Gluten
- Milk
- Almond
Tonight we’re bringing bold Middle Eastern flavours to the table. Succulent pork loin steaks are seared in a sticky apricot glaze, served over fluffy carrot couscous, then finished with zesty lemon yoghurt and crunchy flaked almonds.
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten; )
600 g
Pork Loin Steaks
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
2
Garlic
1
Lemon
1 sachet
Middle Eastern Seasoning
1 packet
Apricot Sauce
1
Red Onion
Plain Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Slice pork loin steaks into 1cm strips. • In a large bowl, combine the soy sauce, honey, Middle Eastern seasoning, 1/2 the apricot sauce and 1/2 the garlic. Drizzle with olive oil and season with pepper. • Add pork strips and toss to coat. Set aside. TIP: If you have time, let the pork marinate for 10-15 minutes to increase the flavour
• Thinly slice red onion. • Heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook onion, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the pan to medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, grate carrot. Slice lemon into wedges.
• Add the leek, carrot and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Drizzle with olive oil, season to taste and stir to combine. Set aside. TIP: Add as much or as little lemon juice as you like.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess marinade from the pork, then cook pork, tossing, until browned, 2-3 minutes. • Add the remaining marinade and cook, stirring, until bubbling, 1 minute. TIP: Cook in batches if your pan is getting crowded.
• Divide couscous tabbouleh between bowls. Top with sticky Middle Eastern pork. • Spoon over any remaining sauce from the pan. • Sprinkle with toasted almonds and serve with lemon yoghurt. Enjoy!
