HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Pork Couscous Bowl
Mediterranean Pork Couscous Bowl

Mediterranean Pork Couscous Bowl

with Roasted Veggies & Dill-Parsley Mayo

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This meal is all about the little differences – the mix of herbs spicing up the pork, the flavourful couscous flecked with carrot and the dill-parsley mayo drizzle with an additional parsley garnish that will become your new favourite collaboration.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced tomato with beetroot, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:EggsMilkGlutenTree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount








red onion

1 clove




1 packet

dill & parsley mayonnaise


1 packet

pork loin steaks

1 sachet

garlic & herb seasoning

1 sachet

lemon pepper spice blend

1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 bag


Not included in your delivery


olive oil

½ tbs

water (for the mayo)

20 g



¾ cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3128 kJ
Fat36.2 g
of which saturates8.8 g
Carbohydrate58.2 g
of which sugars15.2 g
Protein45.7 g
Sodium1316 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small chunks. Cut the leek into thick rounds. Cut the carrot into thick half-moons. Slice the red onion into wedges. Place the beetroot, leek, carrot and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

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

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


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


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


Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes. Set aside.


Roughly chop the parsley leaves. Stir the roasted veggies, lemon zest and a squeeze of lemon juice through the couscous. Divide the veggie couscous between bowls and top with the Mediterranean pork. Drizzle with the dill-parsley mayo. Sprinkle with the toasted almonds and parsley. Serve with any remaining lemon wedges.