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.
The quantities provided above are averages only.
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!