Chermoula Pork & Carrot Couscous Bowl for Dinner
with Pork & Pumpkin Almond Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Add some classic Moroccan flavour like our chermoula spice to pork strips for a tasty couscous bowl for dinner. Then use the remainder for a gorgeous pork and pumpkin-adorned salad for a lunch that beats takeaway, anyday!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1510kJ Energy, 13.8g Fat, 3.3g Saturated Fat, 23.1g Carbohydrate, 17.6g Sugars, 32.9g Protein, 964mg Sodium.
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
red onion
1 packet
Peeled & Chopped Pumpkin
1
carrot
1 clove
garlic
1
lemon
2
tomato
1
cucumber
1 bag
mint
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
salad leaves
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 sachet
chermoula spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pork strips
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan forced. Cut red onion into wedges. • Place peeled & chopped pumpkin and onion onto a lined oven tray. Drizzle with olive oil and season with a good pinch of salt and pepper. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, grate carrot. Finely chop garlic. • Zest lemon to get a good pinch then cut into wedges. Roughly chop tomato and cucumber. Pick and finely chop mint. • In a medium bowl, add tomato (reserve 2 portions for lunch!), cucumber, a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.
• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.
• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.
• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.
• When you're ready to pack lunch, to the reserved lemon yoghurt, add a drizzle of olive oil, stir to combine then divide between two reusable containers. • Divide the roast veggies, salad leaves and currants between the two containers. Top with the reserved tomato, chermoula pork strips, mint and lemon wedges. Refrigerate. • At lunch, remove the lemon wedges and toss well to combine. Season to taste with salt and pepper. Sprinkle over roasted almonds and serve with lemon wedges. Enjoy!