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.
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
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
Silverbeet
1
Red Onion
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1
Carrot
1 drizzle
olive oil
• 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 with olive oil. Season with salt and pepper and cook for 10 minutes.
• Shake the basket, add slivered almonds and
rosemary, then 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 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. Stir to combine.
• 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 porkand 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. Stir to combine and season to taste.
• Divide winter veggie couscous between plates, then top with herby pork.
• Dollop with dill & parsley mayonnaise.
• Sprinkle with slivered almonds to serve. Enjoy!