Mediterranean Pork Couscous Bowl
with Roast Veggies & Dill-Parsley Mayo
This meal is all about the little differences – the mix of herbs spicing up the pork, the flavourful couscous loaded with roasted veggies and the dill-parsley mayo drizzle that will become your new favourite collaboration.
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
Ingredients
1
tomato
1
carrot
1
onion
1 clove
garlic
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
pork loin steaks
1 sachet
Garlic & Herb Seasoning
1 sachet
lemon pepper spice blend
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; )
1
white turnip
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tbs
water (for the mayo)
¾ cup
water (for the couscous)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into thick wedges. Cut the white turnip bite-sized chunks. Cut the carrot into thick half-moons. Slice the red onion into wedges. Place the tomato, turnip, carrot 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.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside. Slice the pork loin steaks into 1cm strips. In a medium bowl, combine the garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Add the pork and toss to coat.
In a medium saucepan, melt the butter over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water (for the couscous) and chicken-style 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.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes. Set aside.
Stir the roasted veggies through the couscous.
Divide the roast veggie couscous between bowls and top with the Mediterranean pork. Drizzle over the dill-parsley mayo. Sprinkle with the toasted almonds to serve.