Spiced Pork & Roast Veggie Couscous

Name: Spiced Pork & Roast Veggie Couscous with Aioli Dressing
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Brown Onion; 1 carrot; 1 white turnip; 1 sachet Garlic & Herb Seasoning; ½ lemon; 1 packet couscous; 1 packet garlic aioli; 1 packet pork loin steaks; 1 bag herbs; 1 bag baby spinach leaves; 1 tsp honey; 1 packet Grated Parmesan Cheese; 1 sachet Aussie Spice Blend; ¾ cup boiling water (for the couscous); 1.5 tbs water (for the dressing)

with Aioli Dressing

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This colourful meal has flavour in spades. From the roasted veggies stirred through the couscous, to the spiced pork and sharp Parmesan, you'll be licking the bowl clean in no time!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

Allergens:

Gluten(Wheat)

•Eggs

•Soy

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

carrot

white turnip

1 sachet

Garlic & Herb Seasoning

lemon

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

pork loin steaks

1 bag

herbs

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

¾ cup

boiling water (for the couscous)

1.5 tbs

water (for the dressing)

Nutrition Values

Energy (kJ)2664 kJ

Fat21 g

of which saturates4.9 g

Carbohydrate59 g

of which sugars16.9 g

Protein49.9 g

Sodium1377 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

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Slice onion into wedges. Cut carrot and white turnip into bite-sized chunks. • Place veggies on a lined oven tray. Add garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Place couscous in a medium heatproof bowl. Add boiling water (for the couscous) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While the couscous is cooking, combine garlic aioli, a squeeze of lemon juice, water (for the dressing) and 1/2 the grated Parmesan cheese in a small bowl. Season to taste and set aside.

• Slice pork loin steaks into 2cm-thick strips. • In a medium bowl, combine Aussie spice blend and a generous drizzle of olive oil. Add pork strips and toss to coat. • When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork strips in batches, tossing, until golden, 2-3 minutes. • Remove pan from heat, then add the honey with a splash of water. Toss to coat.

• Add roasted veggies, lemon zest, baby spinach leaves and remaining Parmesan cheese to the couscous. Stir to combine and season to taste.

• Divide roast veggie couscous between bowls. Top with spiced pork. • Drizzle over aioli dressing. • Tear over herbs and serve with any remaining lemon wedges. Enjoy!