Crumbed Pork & Lemony Veggie Couscous
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Crumbed Pork & Lemony Veggie Couscous

Crumbed Pork & Lemony Veggie Couscous

with Garlic Dip & Slivered Almonds

A golden and crunchy crumb on pork is the only way to eat chicken. It matches the bright and sunny couscous, tossed with roast veggies and there’s a zap of zest in this bowl too. Everything is shining and golden tonight!

Tags:
Kid Friendly
Quick
Allergens:
Milk
Gluten
Almond
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 packet

peeled pumpkin pieces

2 clove

garlic

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

1 packet

Slivered Almonds

(Contains Almond; )

1 sachet

Aussie Spice Blend

1 packet

Panko Breadcrumbs

(Contains Gluten; )

1 packet

pork schnitzels

½

lemon

1 packet

baby leaves

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

½ tsp

salt

1 tsp

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

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Nutrition Values

Energy (kJ)4106 kJ
Fat51.9 g
of which saturates10.9 g
Carbohydrate76.8 g
of which sugars11.5 g
Dietary Fibre10 g
Protein48.9 g
Sodium1602 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

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a plate.

2
2

• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3
3

• Separate pork schnitzels (if stuck together) to get two per person. • In a shallow bowl, combine the salt, plain flour and Aussie spice blend, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat pork schnitzels first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook pork schnitzels until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results.

4
4

• Meanwhile, cut lemon into wedges. Roughly chop baby leaves. • Add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony roast veggie couscous between bowls. Top with pork schnitzels. • Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!