Mediterranean Pork & Couscous

Name: Mediterranean Pork & Couscous with Roasted Veggies & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 Capsicum; 1 packet Couscous; 1 packet Garlic Paste; 300 g Pork Loin Steaks; 1 packet Flaked Almonds; 1 sachet Lemon Pepper Seasoning; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Courgette

with Roasted Veggies & Dill-Parsley Mayo

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Allergens:

Eggs

•Soy

•Wheat

•Gluten

•Almond

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Capsicum

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

300 g

Pork Loin Steaks

1 packet

Flaked Almonds

(Contains: Almond; )

1 sachet

Lemon Pepper Seasoning

1 sachet

Chicken-Style Stock Powder

Carrot

Courgette

Nutrition Values

Calories612 kcal

Energy (kJ)2560 kJ

Fat22.4 g

of which saturates2.6 g

Carbohydrate53.3 g

of which sugars12.6 g

Dietary Fibre6.1 g

Protein45.9 g

Sodium1430 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, courgette and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• While the veggies are roasting, combine dill & parsley mayonnaise and water (for the mayo) in a small bowl. Set aside. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Add pork and toss to coat.

• In a medium saucepan, heat the butter over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Add water (for the couscous) and chicken style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, heat a large frying pan over medium high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until golden, 2-3 minutes. Set aside.

• Stir the roasted veggies through couscous.

• Divide roast veggie couscous between plates and top with Mediterranean pork. • Drizzle over dill-parsley mayo. Sprinkle with toasted almonds to serve. Enjoy!