Tunisian Pork & Veggie Couscous
with Garlic Dip & Pumpkin Seeds
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
There's couscous and then there's veggie couscous. 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 capsicum and spinach. It serves as the perfect bed for the juicy, spiced pork. *This recipe is under 650kcal per serving.* *Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with cucumber, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1
capsicum
1
tomato
1
cucumber
1 packet
Pumpkin Seeds (Pepitas)
1 packet
pork loin steaks
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• In a large saucepan, add the water and chicken-style stock powder and bring to the boil. • Add 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.
• Meanwhile, roughly chop capsicum, tomato and baby spinach leaves. • Heat a large frying pan over a medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a small bowl and set aside. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• In a medium bowl, combine Tunisian seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return the frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork 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. • While the pork is cooking, add capsicum, tomato, baby spinach to cooked couscous. Drizzle with olive oil and season to taste. Mix well.
• Slice pork steaks. Divide veggie couscous between bowls and top with Tunisian pork. • Garnish with toasted pumpkin seeds. Serve with a dollop of garlic dip.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Tunisian seasoning and garlic dip, though some found it a bit spicy for kids.
- Ease of prep: Quick and easy to make, with couscous praised as simple to prepare once familiar with the 1:1 stock ratio.
- Suggestions: Consider cutting thick pork pieces in half for faster, more even cooking; add extra vegetables to bulk up the meal.
- Next-day meals: Some found the couscous salad didn't keep well for leftovers, while others enjoyed it even more the next day.
- Portions: Several mentioned the meal was light; consider adding extra couscous or vegetables for a more filling dish.
