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, a tahini-loving pork.
This recipe is under 650kcal per serving.
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
pork loin steaks
ras el hanout
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
soy sauce(ContainsGluten, Soy)
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.
Trim the green beans and slice into thirds. In a medium saucepan, add a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat and melt the butter. Add the remaining garlic and cook 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. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, finely chop the tomato. Finely chop the parsley leaves. Slice the lemon into wedges.
Add the green beans, tomato, 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. Toast the flaked almonds, 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 remaining tahini mixture and cook, stirring, until bubbling, 1 minute.
Divide the couscous tabbouleh and tahini pork between plates. Spoon over any remaining sauce from the pan and top with the remaining parsley. Sprinkle with the toasted almonds and serve with the lemon yoghurt.