Middle Eastern Pork & Pearl Couscous

• While the veggies are roasting, combine 
tenderised pork fillet, Middle Eastern 
seasoning, a drizzle of olive oil and a pinch of 
salt in a medium bowl.
• In a large frying pan, heat a drizzle of olive 
oil over high heat. Cook pork, turning, until 
browned all over, 4 minutes.
• Transfer to a second lined oven tray. Roast for 
15-16 minutes for medium, or until cooked to 
your liking.
• Remove tray from the oven, cover pork loosely 
with foil and set aside to rest for 10 minutes. 

TIP: The pork will continue to cook as it rests. Pork 
can be served slightly blushing in the centre.

• While the pork is 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 the saucepan with boiling water, then 
add a pinch of salt. Bring to the boil, then 
simmer, uncovered, until tender, 10-12 minutes.
• Drain and return to the pan with the vegetable 
stock powder and a drizzle of olive oil. 

• While the couscous is cooking, zest lemon to get 
a generous pinch, then cut into wedges. 
• Squeeze the roasted garlic from the skin and 
mash using a fork.
• In a small bowl, combine Greek-style yoghurt
(see ingredients), garlic, lemon zest and a 
squeeze of lemon juice. 
• Season to taste. Stir to combine. 

• Roughly chop the roasted almonds. Pick and 
finely chop mint.
• To the couscous, add roast veggies, baby 
spinach leaves, half the mint, a generous 
squeeze of lemon juice and a drizzle of olive oil. 
Toss to combine. Season to taste.