This meal is all about the little differences – the spice blend giving new life to pork strips, the fluffy garlic-herb couscous and the creamy mustard-Parmesan aioli drizzle with a parsley garnish that will become your new favourite collaboration.
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couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
grated Parmesan cheese(ContainsMilk)
pork loin steaks
Aussie spice blend
water (for the couscous)
water (for the dressing)
Preheat the oven to 220°C/200°C fan-forced. Slice the capsicum into thin strips. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) and parsnip into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water (for the couscous) to a medium saucepan and bring to the boil. Add the couscous, garlic & herb seasoning and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, combine the garlic aioli, Dijon mustard (see ingredients), water (for the dressing) and 1/2 the grated Parmesan cheese in a small bowl. Season to taste and set aside. TIP: Hold back on the mustard if you're not a fan.
Thinly slice the pork loin steaks into strips. In a medium bowl, combine the Aussie spice blend and a generous drizzle of olive oil. Add the pork strips and toss to coat. When the veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate.
Add the roasted veggies and remaining grated Parmesan cheese to the couscous. Stir to combine.
Roughly chop the parsley leaves. Divide the roast veggie couscous between bowls and top with the golden spiced pork. Drizzle over the Parmesan and mustard dressing. Garnish with the parsley.