Name: [Superquick] NZ Paprika Pork Steak & Green Bean Couscous with Creamy Pesto Dressing & Roasted Almonds
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Tomato; 1 packet Couscous; 300 g Pork Loin Steaks; 1 packet Roasted almonds; 1 packet Rocket leaves; 1 sachet Chicken-Style Stock Powder; 1 sachet Paprika Spice Blend; 1 packet Green beans; 1 packet Creamy Pesto Dressing

HelloFresh

Recipes

[Superquick] NZ Paprika Pork Steak & Green Bean Couscous

with Creamy Pesto Dressing & Roasted Almonds

Get up to $175 off

Allergens:

Wheat

•Gluten

•Almond

•Soy

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

300 g

Pork Loin Steaks

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

Rocket leaves

1 sachet

Chicken-Style Stock Powder

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten. )

1 packet

Green beans

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Nutrition Values

Calories545 kcal

Energy (kJ)2280 kJ

Fat20.1 g

of which saturates2.4 g

Carbohydrate42.9 g

of which sugars4.9 g

Dietary Fibre2.5 g

Protein45.6 g

Sodium1020 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.

Cooking Steps

• In a medium bowl, combine paprika spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• Meanwhile, boil the kettle. In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• While couscous is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain green beans, then return to the bowl and cover to keep warm. • Thinly slice tomato into wedges. • Once couscous is done, add tomato, green beans, rocket, a drizzle of vinegar and olive oil, tossing to combine. Season to taste.

• Slice pork. • Divide green bean couscous salad between bowls. • Top with paprika pork steak and drizzle over creamy pesto dressing. Garnish with roasted almonds. Enjoy!