HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTunisian Pork & Veggie Couscous
Tunisian Pork & Veggie Couscous

Tunisian Pork & Veggie Couscous

with Garlic Dip & Pumpkin Seeds

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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 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!

Tags:QuickEasy PrepUnder 650kcal

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

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)







1 packet

pumpkin seeds (pepitas)

1 packet

pork loin steaks

1 packet

garlic dip

(May be presentTree Nuts, Sesame, Milk, Soy, Gluten, Egg, Fish)

1 sachet

Tunisian seasoning

Not included in your delivery

olive oil

¾ cup


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2652 kJ
Fat27.3 g
of which saturates3.4 g
Carbohydrate45.2 g
of which sugars9.2 g
Protein49 g
Sodium1363 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.