Chermoula Pork & Veggie Couscous

Name: Chermoula Pork & Veggie Couscous with Garlic Dip & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet Couscous; 1 sachet Chicken-Style Stock Powder; ¾ cup boiling water; 1 capsicum; 1 tomato; 1 packet flaked almonds; 1 sachet Chermoula Spice Blend; 1 packet pork loin steaks; 1 packet Baby Leaves; 1 packet Garlic Dip

with Garlic Dip & Flaked Almonds

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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 fresh elements like capsicum and tomato. It serves as the perfect bed for the juicy, spiced pork.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten(Wheat)

•Almond

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

(Contains: Gluten(Wheat); )

1 sachet

Chicken-Style Stock Powder

capsicum

tomato

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

Chermoula Spice Blend

1 packet

pork loin steaks

1 packet

Baby Leaves

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

Not included in your delivery

olive oil

¾ cup

boiling water

Nutrition Values

Energy (kJ)2694 kJ

Calories644 kcal

Fat27.9 g

of which saturates2.8 g

Carbohydrate47.6 g

of which sugars9.3 g

Dietary Fibre6 g

Protein47.2 g

Sodium1130 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Place couscous and chicken-style stock powder in a medium heatproof bowl. Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• Meanwhile, roughly chop capsicum and tomato. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl and set aside.

• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return frying pan to 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 and baby leaves to couscous. Drizzle with olive oil and season to taste. Mix well.

• Slice pork steaks. • Divide veggie couscous between bowls and top with chermoula pork. • Garnish with flaked almonds. Serve with a dollop of garlic dip. Enjoy!