Chermoula Pork & Yoghurt Sauce
with Wholemeal Carrot Couscous & Tomato Salad
This recipe is all about the little differences – the chermoula spicing up the pork, the flecks of carrot adding sweetness to the couscous, the yoghurt adding creaminess and tang, and lastly, the mint garnish, which makes the dish sing.
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 bag
mint
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
chermoula spice blend
1 packet
pork strips
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
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.
In a medium saucepan over a medium-high heat, melt the butter with a drizzle of olive oil. Cook the carrot, stirring, until softened, 2-3 minutes. Add the garlic and cook, 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, tossing 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, the water (for the sauce), a pinch of salt and pepper and a drizzle of olive oil. Combine the carrot couscous with the lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice. Season to taste.
Divide the chermoula pork, wholemeal carrot couscous and tomato salad between plates. Top with the yoghurt sauce and garnish with the mint. Serve with any remaining lemon wedges.