Mediterranean Pork Couscous Bowl
with Roasted Veggies & Dill-Parsley Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
beetroot
1
leek
1
carrot
1
onion
1 clove
garlic
½
lemon
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 sachet
lemon pepper spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
flaked almonds
(Contains: Almond; )
1 bag
parsley
Not included in your delivery
1
olive oil
½ tbs
water (for the mayo)
20 g
butter
(Contains: Milk; )
¾ cup
water (for the couscous)
Nutrition Values
Utensils
Cooking Steps
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.
