HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Spiced Pork & Roast Veggie Couscous
Golden Spiced Pork & Roast Veggie Couscous

Golden Spiced Pork & Roast Veggie Couscous

with Mustard & Parmesan Dressing

Read more

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.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount









1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

garlic & herb seasoning

1 packet

garlic aioli


1 packet

grated Parmesan cheese


½ tub

Dijon mustard


1 packet

pork loin steaks

1 sachet

Aussie spice blend

1 bunch


Not included in your delivery

olive oil

¾ cup

water (for the couscous)

1 tbs

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2816 kJ
Fat22.6 g
of which saturates4.9 g
Carbohydrate65.8 g
of which sugars20.6 g
Protein52.5 g
Sodium1472 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.