Golden Spiced Pork & Roast Veggie Couscous
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Golden Spiced Pork & Roast Veggie Couscous

Golden Spiced Pork & Roast Veggie Couscous

with Mustard & Parmesan Dressing

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.

Allergens:
Gluten
Egg
Soy
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

onion

1

carrot

1

parsnip

1 packet

couscous

(Contains Gluten; )

1 sachet

Garlic & Herb Seasoning

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

½ tub

Dijon mustard

1 packet

pork loin steaks

1 sachet

Aussie Spice Blend

1 bunch

parsley

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

1 tbs

water (for the dressing)

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Nutrition Values

/ 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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Medium Pan
Lid
Large Non-Stick Pan

Instructions

Roast the veggies
1

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.

Cook the couscous
2

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.

Make the dressing
3

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.

Cook the pork
4

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.

Finish the couscous
5

Add the roasted veggies and remaining grated Parmesan cheese to the couscous. Stir to combine.

Serve up
6

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.