HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTahini Pork & Couscous Tabbouleh
Tahini Pork & Couscous Tabbouleh

Tahini Pork & Couscous Tabbouleh

with Lemon Yoghurt & Flaked Almonds

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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.

Allergens:GlutenSoySesameMilkTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 packet

pork loin steaks

1 sachet

ras el hanout

1 packet



1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


1 bunch


½ unit


1 packet

Greek-style yoghurt


1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


10 g



¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2430 kJ
Fat16.4 g
of which saturates8.7 g
Carbohydrate54.4 g
of which sugars16.3 g
Dietary Fibre0 g
Protein50.3 g
Cholesterol0 mg
Sodium735 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). 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 a pinch of pepper. Add the pork, toss to coat and 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. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and the chicken stock 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. Set aside 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 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 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 remaining tahini mixture and cook, stirring, until bubbling, 1 minute.


Divide the tahini pork and couscous tabbouleh between plates. Spoon over the excess tahini sauce from the pan. Garnish with the remaining parsley and the toasted almonds. Serve with the lemon yoghurt and any remaining lemon wedges.