Moroccan-Style Pork & Roast Veggie Couscous
with Herby Yoghurt & Walnuts
Quality protein and a roasted veggie couscous are the base of this Moroccan-inspired dish. Just add a hit of herby yoghurt and crunchy walnuts to tie all the nutritionally balanced elements together!
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
1
red onion
1
tomato
1
carrot
1
parsnip
1 sachet
chicken-style stock powder
1 packet
couscous
(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
currants
1 packet
walnuts
(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)1 bunch
parsley
½
lemon
1 bag
spinach & rocket mix
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
ras el hanout
1 packet
pork loin steaks
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
½ tbs
honey
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion and tomato into 2cm wedges. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, add the water and chicken-style stock powder to a medium saucepan. Bring to the boil over a medium-high heat. Add the couscous, currants 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 and set aside, uncovered.
While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Finely chop the parsley leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the spinach & rocket mix. In a second small bowl, combine the Greek-style yoghurt, lemon zest and 1/2 the parsley. Season with salt and pepper. Set aside.
In a large bowl, combine the ras el hanout and the salt, then season with pepper. Add the pork loin steaks and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove the pan from the heat, then add the honey and a squeeze of lemon juice. Turn the pork to coat and transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.
In a second large bowl, add the roasted veggies, spinach & rocket, couscous and a squeeze of lemon juice. Gently toss to combine and season to taste. TIP: Toss the veggies in the saucepan with the couscous if you want to save on dirty dishes!
Slice the Moroccan-style pork. Divide the roast veggie couscous between bowls. Top with the pork and any resting juices. Drizzle over the herby yoghurt. Garnish with the toasted walnuts and remaining parsley. Serve with any remaining lemon wedges.