Tunisian Pork Strips & Couscous Tabbouleh
with Zesty Yoghurt & Pumpkin Seeds
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, spiced 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
Ingredients
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
1
capsicum
1
tomato
1 bag
baby spinach leaves
½
lemon
1 packet
Pumpkin Seeds (Pepitas)
1 packet
pork loin steaks
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
In a large saucepan, add the water and chickenstyle 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.
Roughly chop the capsicum, tomato and baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl combine the Greek-style yoghurt and lemon zest, then season with salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast until golden, 3-4 minutes. Transfer to a second small bowl and set aside. Return the frying pan to a mediumhigh heat with a drizzle of olive oil. Cook the capsicum until tender, 4-5 minutes.
Add the capsicum, tomato, baby spinach and a generous squeeze of lemon juice to the saucepan with the cooked couscous. Drizzle with olive oil and season to taste. Mix well and set aside.
Cut the pork loin steaks into 1cm strips. In a medium bowl, combine the Tunisian spice blend and a drizzle of olive oil. Add the pork strips and toss to coat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork, tossing, until browned, 2 minutes. Season to taste.
Divide the couscous tabbouleh between plates and top with the Tunisian pork strips. Serve with the zesty yoghurt and any remaining lemon wedges. Garnish with the toasted pumpkin seeds.
