Quick Tomato-Harissa Pork
with Nutty Couscous, Salad & Herby Mayo
Pair juicy pork strips with Moroccan-inspired flavours and an almond-adorned couscous for a crowd-pleasing dinner you'll want to whip up on the regular!
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as 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 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
tomato
1
carrot
2 bunch
spring onion
1 packet
pork strips
1 packet
harissa paste
1 sachet
ras el hanout
½ packet
tomato paste
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
½ tbs
honey
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Place couscous and chicken-style stock powder in a medium bowl. Add boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Stir through flaked almonds and set aside.
• While couscous is cooking, roughly chop tomato. Grate carrot. Thinly slice spring onion. • Transfer prepped veggies to a medium bowl. Drizzle with white wine vinegar and olive oil. • Toss to combine and season to taste.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork strips, in batches, until golden, 2-3 minutes. • Meanwhile, combine harissa paste, ras el hanout, honey and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato-harissa sauce mixture and butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute.
• Divide tomato-harissa pork, nutty couscous and salad between bowls. • Serve with dill & parsley mayonnaise.