Mediterranean Pork & Winter Veggie Couscous

Name: Mediterranean Pork & Winter Veggie Couscous with Slivered Almonds & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 white turnip; 1 Brown Onion; 1 packet Slivered Almonds; 1 packet Israeli couscous; 1 sachet Chicken-Style Stock Powder; 1 bag baby broccoli; 1 packet pork loin steaks; 1 sachet Garlic & Herb Seasoning; drizzle white wine vinegar; 1 packet Dill & Parsley Mayonnaise

with Slivered Almonds & Herby 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.

Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby broccoli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Allergens:

Almond

•Gluten

•Eggs

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

white turnip

Brown Onion

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby broccoli

1 packet

pork loin steaks

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2796 kJ

Fat30.3 g

of which saturates3.2 g

Carbohydrate51.6 g

of which sugars11.4 g

Protein47.2 g

Sodium1238 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

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut carrot into thick half-moons. Cut white turnip into bite-sized chunks. Slice onion into wedges. • Place carrot, turnip and onion 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. • When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray, return tray to the oven and toast until golden.

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

• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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, halve any thicker stalks of baby broccoli lengthways. Slice pork loin steaks into 1cm strips. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork 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 broccoli until tender, 5-6 minutes. • Transfer baby broccoli to the saucepan with the couscous, along with the roasted veggies and a drizzle of white wine vinegar. Stir to combine. Season to taste.

• Divide winter veggie couscous between plates, then top with Mediterranean pork strips. • Dollop over dill & parsley mayonnaise. • Sprinkle with toasted almonds to serve. Enjoy!