Mediterranean Pork Couscous Bowl
with Roast Veggies & Pesto Dressing
The Mediterranean is home to sun, sea and glorious dishes like this! From the spiced pork strips to the couscous studded with a rainbow of veggies, this meal is simply delicious.
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
zucchini
1
carrot
1
red onion
1 clove
garlic
½
lemon
1 bag
parsley
1 sachet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
pork strips
1 sachet
garlic & herb seasoning
1 sachet
lemon pepper seasoning
1 cube
chicken stock
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
2 tsp
water (for the dressing)
20 g
butter
(Contains Milk;)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into wedges. Cut the zucchini into thick half-moons. Cut the carrot into thin halfmoons. Cut the red onion into wedges. Place the veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. TIP: If the veggies don't fit in a single layer, divide between two trays!
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a good pinch, then slice into wedges. Roughly chop the parsley. In a small bowl, combine the creamy pesto dressing and water (for the dressing). In a medium bowl, combine the pork strips, garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Toss to coat.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes. Transfer to a large bowl. Stir the roasted veggies, lemon zest and a squeeze of lemon juice through the couscous.
Divide the couscous between bowls and top with the pork strips. Drizzle over the creamy pesto dressing and top with the toasted almonds and the parsley. Serve with any remaining lemon wedges.