Quick Creamy Pork & Israeli Couscous Bowl

Name: Quick Creamy Pork & Israeli Couscous Bowl with Zesty Almond Crumb & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 30 g butter; 1.25 cup water; ½ pear; 1 bag green beans; ½ lemon; 1 packet flaked almonds; 1 packet pork mince; ½ bottle cream; 1 sachet Garlic & Herb Seasoning; 1 bag salad leaves; 1 packet Israeli couscous; 1 packet Grated Parmesan Cheese

with Zesty Almond Crumb & Pear Salad

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Speed, ease and decadent deliciousness are the major themes of this dish. There's pearls of Israeli couscous and hearty pork mince, stirred through a creamy Italian sauce for endless bites of 'yum'!

Allergens:

Milk

•Almond

•Gluten

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pear

1 bag

green beans

lemon

1 packet

flaked almonds

(Contains: Almond; )

1 packet

pork mince

½ bottle

cream

(Contains: Milk; )

1 sachet

Garlic & Herb Seasoning

1 bag

salad leaves

1 packet

Israeli couscous

(Contains: Gluten; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1.25 cup

water

Nutrition Values

/ per serving

Energy (kJ)3538 kJ

Fat55.3 g

of which saturates30.9 g

Carbohydrate46.5 g

of which sugars8.7 g

Protein39.6 g

Sodium708 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Add Israeli couscous and 1/2 the butter and toast, stirring occasionally, until golden, 1-2 minutes. Add water and a pinch of salt. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Cover to keep warm. • Meanwhile, thinly slice pear (see ingredients). Trim and halve green beans. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over a medium-high heat with the remaining butter. • Add flaked almonds and lemon zest and cook until fragrant, 1 minute. Transfer to a small bowl and set aside.

• Return frying pan to a high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Transfer to a bowl and set aside. Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. Return pork mince to the pan, then add longlife cream (see ingredients) and garlic & herb seasoning. Season with salt and pepper and cook until slightly reduced, 1-2 minutes. • Remove from heat, then stir through grated Parmesan cheese. • Add Israeli couscous and stir to combine.

• In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Season. • Add mixed salad leaves and pear. Toss to coat.

• Divide the creamy pork Israeli couscous between bowls. Sprinkle over the zesty almond crumb. • Serve with the pear salad and any remaining lemon wedges.