Herby Pork & Veggie Pearl Couscous
with Toasted Almonds & Dill-Parsley Mayo
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 pearl couscous - those oven-roasted flavours will delight your tastebuds. Then, cool off with herby pork and a dill and parsley mayo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Slivered Almonds
(Contains: Almond; )
300 g
Pork Loin Steaks
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Thyme
1
Red Onion
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1
Carrot
1 packet
Baby Leaves
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
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 baby spinach. • 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 baby spinach until tender, 1-2 minutes. • Transfer baby spinach 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!
