Honey-Chermoula Pork & Israeli Couscous
with Roasted Veggies & Garlic Aioli
An Israeli couscous must be the belle of the ball, decked out in roasted veggies that dazzle with their vibrant colours and tasty flavours. The crowning jewel though has to be the sweet, honey-glazed chermoula pork. We can’t keep our eyes or forks off it!
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
carrot
1
parsnip
2 clove
garlic
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 sachet
chermoula spice blend
1 packet
pork loin steaks
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
1
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. Finely chop garlic. Roughly chop roasted hazelnuts. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks, season with salt and toss to coat. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil and simmer, uncovered, until tender, 10-12 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until tender, 2-3 minutes. • Return couscous to the pan, then add chicken-style stock powder and stir to combine.
• While the couscous is cooking, heat a large frying pan over 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). • Remove pan from heat, then add the honey and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• To the couscous, add the roasted veggies and baby spinach leaves, along with a drizzle of vinegar and olive oil. • Toss gently to combine and season to taste.
• Slice pork steaks. • Divide roast veggie Israeli couscous between plates. • Top with honey-chermoula pork and garlic aioli. • Garnish with hazelnuts to serve. Enjoy!