Chermoula Pork & Veggie Couscous
with Garlic Dip & Flaked Almonds
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 fresh elements like capsicum and tomato. It serves as the perfect bed for the juicy, spiced pork.
This recipe is under 650kcal per serving.
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
Couscous
(Contains Gluten(Wheat); )
1
Chicken-Style Stock Powder
1
Capsicum
1
Tomato
1
Flaked Almonds
(Contains Almond; )
1
Chermoula Spice Blend
1
Pork Loin Steaks
1
baby leaves
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
water
Nutrition Values
Cooking Steps
• Boil the kettle. Place couscous and chicken-style stock powder in a medium bowl. • Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, roughly chop capsicum and tomato. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to 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 chermoula spice blend 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 leaves to cooked couscous. Drizzle with olive oil and season to taste. Mix well.
• Slice pork steaks. Divide veggie couscous between bowls and top with Chermoula pork. • Garnish with toasted flaked almonds. Serve with a dollop of garlic dip. Enjoy!