Double Sweet Chilli-Glazed Pork & Carrot Couscous
with Rocket Salad & Mustard Dressing
This meal is all about the little differences – the all-American seasoning and sweet chilli spicing up the pork, the couscous flecked with carrot and the mustard cider drizzle that will become your new favourite accompaniment.
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 sachet
All-American spice blend
2 packet
pork loin steak
1 packet
sweet chilli sauce
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1
carrot
1
tomato
1 bag
spinach & rocket mix
1 packet
mustard cider dressing
Not included in your delivery
olive oil
⅓ cup
boiling water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli and a splash of water. Turn to coat. Transfer to a plate, cover and rest.
• While pork is cooking, in a medium bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• While the couscous is cooking, grate carrot. • Roughly chop tomato. • In a large bowl, add spinach & rocket mix, tomato and mustard cider dressing. Season and gently toss to combine.
• Slice sweet chilli-glazed American pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and rocket salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve. Enjoy!