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!
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
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 packet
Grated Parmesan Cheese
1 sachet
Aussie Spice Blend
olive oil
1 tsp
honey
¾ cup
boiling water (for the couscous)
1.5 tbs
water (for the dressing)
• 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!