Tunisian Pork & Veggie Couscous
with Garlic Dip & Pumpkin Seeds
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!
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 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1
capsicum
1
tomato
1
cucumber
1 packet
Pumpkin Seeds (Pepitas)
1 packet
pork loin steaks
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• 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.