Tahini Pork & Couscous Tabbouleh
with Lemon Yoghurt
There's couscous and then there's couscous tabbouleh. The key here is to cook it to fluffy perfection, then take it to another level by bringing it together with the fresh and punchy elements of a classic tabbouleh. It serves as the perfect bed for the juicy, tahini-loving pork.
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Ingredients
1 clove
garlic
1 packet
pork loin steaks
1 sachet
ras el hanout
1 packet
tahini
(Contains Sesame; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1
tomato
1
cucumber
1 bunch
parsley
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
Olive Oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
10 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Finely chop the garlic. Slice the pork loin steaks into 1cm strips. In a medium bowl, combine the soy sauce, honey, ras el hanout, 1/2 the tahini and 1/2 the garlic. Drizzle with olive oil and season with pepper. Add the pork strips, then toss to coat. Set aside. TIP: If you have time, let the pork marinate for 10-15 minutes to increase the flavour.
In a medium saucepan, melt the butter over a medium-high heat. Cook the remaining garlic until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered, to cool slightly.
While the couscous is cooking, finely chop the tomato and cucumber. Finely chop the parsley leaves. Slice the lemon into wedges.
Add the tomato, cucumber, 1/2 the parsley and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. In a small bowl, combine the Greek-style yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste and stir to combine. TIP: Add as much or as little lemon juice as you like.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess tahini mixture from the pork, then cook the pork, tossing, until browned, 2-3 minutes. Add the excess tahini mixture and cook, stirring, until bubbling, 1 minute.
Divide the couscous tabbouleh and tahini pork between plates. Spoon over the excess sauce from the pan and top with the remaining parsley. Sprinkle with the toasted almonds and serve with the lemon yoghurt.
