Chermoula Pork & Carrot Couscous for Dinner
with Pork & Pumpkin Salad with Yoghurt Dressing for Lunch
Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for tomorrow’s lunch. Start off dinner with a chermoula spiced pork on a bed of fluffy couscous that can be transformed into a refreshing salad with roasted pumpkin.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1960J Energy, 18.6 g Fat, 3.1g Saturated Fat, 21.8g Carbohydrate, 16.4g Sugars, 48.5g Protein, 451mg Sodium.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
1 packet
peeled pumpkin pieces
1
carrot
½
lemon
2
tomato
1
cucumber
1 bag
herbs
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
chermoula spice blend
1 packet
flaked almonds
(Contains Almond; )
1 bag
salad leaves
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
pork loin steaks
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. • Place peeled pumpkin pieces and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, grate carrot. Finely chop garlic. Zest lemon to get a good pinch, then cut into wedges. Roughly chop tomato and cucumber. Pick and roughly chop herbs. • In a medium bowl, add tomato (reserve 2 portions for lunch!), cucumber, a generous squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.
• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot and garlic, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.
• While the couscous is cooking, combine chermoula spice blend, 1/2 the Greek-style yoghurt, a generous drizzle of olive oil and a pinch of salt and pepper in a second medium bowl. Add pork loin steaks and toss to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork in batches, tossing, until golden and cooked through, 2-3 minutes.
• While the pork is cooking, combine the remaining Greek-style yoghurt and the lemon zest in a second small bowl. Season to taste. • Slice chermoula pork into strips. Divide carrot couscous and salsa between plates. Top with pork (reserve 2 portions for lunch!). • Sprinkle over 1/2 the toasted almonds. Serve with lemon yoghurt, herbs and remaining lemon wedges (reserve 2 portions of yoghurt, herbs and lemon wedges for lunch!).
• When you're ready to pack lunch, add a drizzle of olive oil to the reserved lemon yoghurt, stir to combine then divide between two reusable containers. • Divide roasted veggies, salad leaves and currants between the two containers. Top with reserved tomato, chermoula pork strips, herbs and lemon wedges. Refrigerate. • At lunch, remove lemon wedges and toss well to combine. Season to taste. Sprinkle over remaining toasted almonds and serve with lemon wedges. Enjoy!