Herby Pork & Veggie Couscous

Name: Herby Pork & Veggie Couscous with Slivered Almonds & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 packet Slivered Almonds; 300 g Pork Loin Steaks; 1 packet Pearl (Israeli) Couscous; 1 packet Rosemary; 1 Silverbeet; 1 Red Onion; 1 sachet Chicken-Style Stock Powder; 1 White Turnip; 1 Carrot

with Slivered Almonds & Dill-Parsley Mayo

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There’s a touch of summer and winter tonight, because why can’t we have both warm and cool at the same time? Cosy up with a roast veggie couscous, those oven roasted flavours will delight your tastebuds. Cool off with herby pork and a dill and parsley mayo.

Tags:

Mediterranean

Allergens:

Egg

•Soja

•Amandelnoten

•Hvede

•Gluten

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg, Soja; )

1 packet

Slivered Almonds

(Contains: Amandelnoten; )

300 g

Pork Loin Steaks

1 packet

Pearl (Israeli) Couscous

(Contains: Hvede, Gluten; )

1 packet

Rosemary

Silverbeet

Red Onion

1 sachet

Chicken-Style Stock Powder

White Turnip

Carrot

Nutrition Values

Calories722 kcal

Energy (kJ)3020 kJ

Fat28.1 g

of which saturates2.8 g

Carbohydrate65.9 g

of which sugars14 g

Dietary Fibre8.5 g

Protein49.9 g

Sodium1090 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

•Large Pan

Cooking Steps

• Cut carrot into thick half-moons. Cut white turnip into bite-sized chunks. Slice onion into wedges. Pick and finely chop rosemary. • Set air fryer to 200°C. Place veggies into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. • Shake the basket, then add slivered almonds and rosemary and cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray and sprinkle rosemary over veggies. Toast until golden.

• While the veggies are cooking, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with chicken-style stock powder and a drizzle of olive oil.

• Meanwhile, roughly chop silverbeet. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork strips and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips in batches, tossing, until golden, 2-3 minutes. Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until tender, 3-4 minutes. • Transfer silverbeet to the saucepan of couscous, along with the roasted veggies and a drizzle of white wine vinegar. Gently stir to combine and season to taste.

• Divide veggie couscous between bowls, then top with herby pork. • Top with a dollop of dill & parsley mayonnaise • Sprinkle with toasted almonds to serve. Enjoy!