Herby Pork & Winter Veggie Couscous

Name: Herby Pork & Winter Veggie Couscous with Slivered Almonds & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Ingredients: 1 olive oil; 1 Carrot; 1 White Turnip; 1 Red Onion; 1 Thyme; 1 Slivered Almonds; 1 Pearl (Israeli) Couscous; 1 Chicken-Style Stock Powder; 1 Silverbeet; 1 Pork Loin Steaks; 1 Garlic & Herb Seasoning; 1 Dill & Parsley Mayonnaise

with Slivered Almonds & Dill-Parsley 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.

Tags:

Air Fryer Friendly

•Over 30g protein

Allergens:

Almond

•Gluten

•Egg

•Soja

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

White Turnip

Red Onion

Thyme

Slivered Almonds

Pearl (Israeli) Couscous

Chicken-Style Stock Powder

Silverbeet

Pork Loin Steaks

Garlic & Herb Seasoning

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3328 kJ

Calories795 kcal

Fat33.6 g

of which saturates3.7 g

Carbohydrate73.6 g

of which sugars16.2 g

Dietary Fibre9.5 g

Protein51.2 g

Sodium1268 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

• Cut carrot into thick half-moons. Cut white turnip into bite-sized chunks. Slice onion into wedges. Pick and finely chop thyme (see ingredients). • Set your air fryer to 200°C. Place veggies into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. • Shake the basket, add slivered almonds and thyme, 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 slivered almonds to one side of the tray and sprinkle thyme 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 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, 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 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 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 roast veggie couscous between bowls, then top with herby pork strips. • Dollop over dill & parsley mayonnaise. • Sprinkle with toasted almonds to serve. Enjoy!