Mediterranean Pork & Roast Veggie Couscous
with Creamy Pesto & Almonds
The Mediterranean is home to all things sun, sea, and glorious dishes like this! Brimming with succulent pork strips, fluffy couscous, a rainbow of veggies and crunchy golden almonds, escape the ordinary with tonight's treat of a dinner.
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
carrot
1
brown onion
1
tomato
1
beetroot
1 clove
garlic
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 sachet
garlic & herb seasoning
½ sachet
lemon pepper seasoning
1 packet
pork strips
1 sachet
chicken-style stock powder
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
20 g
butter
(Contains Milk;)
2 tsp
water (for the dressing)
¾ cup
water (for the couscous)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into bite-sized chunks. Cut brown onion and tomato into thick wedges. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a small bowl, combine creamy pesto dressing and the water (for the dressing). Set aside. • In a medium bowl, combine garlic & herb seasoning, lemon pepper seasoning and a drizzle of olive oil. Add pork strips, tossing to coat. Set aside.
Little cooks: Take charge by combining the pesto and the water!
• In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water (for the couscous) and chicken-style stock powder, then bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, then cover with a lid. Remove from heat. Set aside until water is absorbed, 5 minutes.
• Fluff up couscous with a fork. • Gently stir in roasted veggies. Cover to keep warm.
Little cooks: Under adult supervision, help fluff up the couscous once the pan has cooled down. Be careful, it will still be hot!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until golden, 2-3 minutes. • Remove from heat.
TIP: Pork can be served slightly blushing pink in the centre.
• Divide roast veggie couscous between bowls. • Top with Mediterranean pork. • Sprinkle with flaked almonds. Drizzle with the creamy pesto to serve. Enjoy!
Little cooks: Add the finishing touches by sprinkling the almonds and drizzling the pesto on top!