Aussie-Spiced Pork & Roast Veggie Couscous
with Herby Mayo & Parsley
This colourful meal has flavour in spades. From the roasted veggies, to the spiced pork and dill-parsley mayo, you'll be licking the bowl clean in no time!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
red onion
1
carrot
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork strips
1 bag
baby spinach leaves
1 bag
parsley
1 packet
dill & parsley mayonnaise
(Contains Egg;)
2 clove
garlic
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut tomato and red onion into thick wedges. Cut carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, combine Aussie spice blend and a generous drizzle of olive oil in a medium bowl. • Add pork strips, tossing to coat.
• When the roast veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook pork, in batches, until golden, 2-3 minutes.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Add roasted veggies and baby spinach leaves to the couscous. Gently toss to combine. • Season to taste.
• Roughly chop parsley leaves. • Divide roast veggie couscous between bowls. • Top with Aussie-spiced pork. • Drizzle with dill & parsley mayonnaise. • Garnish with parsley to serve. Enjoy!