Mediterranean Pork & Winter Veggie Couscous
with Slivered Almonds & Herby Mayo- Almond
- Gluten
- Eggs
- Soy
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!*
Ingredients
1
carrot
1
white turnip
1
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
Utensils
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!
