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 juicy, spiced pork.
This recipe is under 650kcal per serving.
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
1 packet
Garlic Dip
1
Tomato
1
Capsicum
1 packet
Couscous
300 g
Pork Loin Steaks
1 packet
Baby Leaves
1 packet
Flaked Almonds
1 sachet
Chicken-Style Stock Powder
1 sachet
Chermoula Spice Blend
¾ cup
water
1 drizzle
olive oil
• Boil the kettle.
• In a medium heatproof bowl, place couscous and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) 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 the 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 second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat.
• Return the 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.
• Meanwhile, to the bowl of couscous, add capsicum, tomato and baby leaves. Drizzle with olive oil. season to taste and mix well.
• Slice pork steaks.
• Divide veggie couscous between bowls and top with chermoula pork.
• Garnish with toasted almonds.
• Serve with a dollop of garlic dip. Enjoy!