Chermoula Pork Bowl
with Wholemeal Carrot Couscous
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 recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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 bag
baby spinach leaves
½
carrot
1 sachet
chermoula spice blend
1
cucumber
1 clove
garlic
½
lemon
1 bag
mint
1 packet
pork strips
1
tomato
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
20 g
butter
(Contains Milk;)
olive oil
¾ cup
water (for the couscous)
½ tsp
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
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.
In a medium saucepan over a medium-high heat, melt the butter with a drizzle of olive oil. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic, stirring, until fragrant, 1 minute. Add the water (for the couscous) and vegetable stock powder. 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. Remove from the heat.
In a small bowl, combine the remaining yoghurt, the water (for the sauce), a pinch of salt and pepper and a drizzle of olive oil. Add the lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice to the carrot couscous. Season to taste.
Pick and roughly chop the mint leaves. Divide the carrot couscous and chermoula pork between plates. Top with the yoghurt drizzle and garnish with the mint. Serve with any remaining lemon wedges.