Chermoula Pork Bowl with Wholemeal Carrot Couscous & Tomato Salad
Lean Protein | Healthier Carbs | Packed with Veggies
This meal is all about the little differences – the chermoula spicing up the pork, the wholemeal couscous flecked with carrot and the yoghurt drizzle with a mint garnish that will become your new favourite accompaniment.
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
½
carrot
1 clove
garlic
1
tomato
1
cucumber
1 bag
baby spinach leaves
½
lemon
1 bunch
mint
1 cube
vegetable stock
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
chermoula spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pork strips
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
½ tsp
water (for the sauce)
Nutritional Values
Utensils
Instructions
Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges. Pick and roughly chop the mint leaves.
Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water (for the couscous) and crumbled vegetable stock cubes (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the wholemeal couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.
In a large bowl, combine the chermoula spice blend, some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a squeeze of lemon juice and drizzle of olive oil. Add the pork strips and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, until golden, 2-3 minutes.
In a small bowl, combine the remaining yoghurt and the water (for the sauce). Drizzle with olive oil and season. Set aside. Add the lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice to the carrot couscous. Season to taste.
Divide the carrot couscous and tomato salad and chermoula pork between plates. Top with the yoghurt and garnish with the mint. Serve with any remaining lemon wedges.