Greek-Style Pork & Green Couscous
with Caramelised Onion & Garlic Yoghurt
- Wheat
- Gluten
- Milk
- Almond
Ingredients
2
Garlic
250 g
Lamb Mince
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Dried oregano
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Flaked Almonds
(Contains: Almond; )
1
Red Onion
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Cooking Steps
• Boil the kettle. Thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• While the couscous is cooking, wash and dry frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic and mint. Roughly chop cucumber and baby leaves. Thinly slice tomato into rounds.
• In a second small bowl, add Greek-style yoghurt and mint, then stir to combine. Season to taste. Set aside. • In a medium bowl, add cucumber, tomato, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil. Toss to combine.
If you've swapped lamb mince for pork mince, in a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add baby leaves to the couscous and toss to combine. • Divide couscous between bowls. Top with Greek-style lamb, cucumber salsa and caramelised onion. • Drizzle over mint yoghurt. Sprinkle with toasted almonds to serve. Enjoy!
