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[2-in-1] Chermoula Pork, Chopped Salad & Carrot Couscous Bowl for Dinner

[2-in-1] Chermoula Pork, Chopped Salad & Carrot Couscous Bowl for Dinner

with Roast Veg, Orange & Pork Salad for Lunch

Allergens:
Gluten
Wheat
Sesame
Almond

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.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Zucchini

1

Beetroot

1

Carrot

1

Garlic

1 sachet

Vegetable Stock Pot

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1

Lemon

1

Tomato

1

Cucumber

250 g

Pork Strips

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Hummus

(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)

1

Orange

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

½ tbs

honey

Nutritional Values

Calories603 kcal
Energy (kJ)2520 kJ
Fat21.2 g
of which saturates3.6 g
Carbohydrate62.8 g
of which sugars24.8 g
Dietary Fibre12.7 g
Protein38.1 g
Sodium1360 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Sheet with Baking Paper
Medium Saucepan
Large Frying Pan

Cooking Steps

1
  • Preheat oven to 240°C/220°C fan-forced.
  • Cut zucchini and half the carrot into bite-sized chunks.
  • Cut beetroot into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
  • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
  • Meanwhile, finely chop garlic. Grate remaining carrot. In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
  • Add garlic and carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock pot and bring to the boil.
  • Add couscous, stir to combine. Cover with a lid and remove from heat.
  • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
3
  • Slice lemon into wedges.
  • Roughly chop tomato and cucumber. Transfer to a medium bowl, with a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste and set aside.
  • In a second medium bowl, combine Chermoula spice blend and a drizzle of olive oil. Add pork strips, turning to coat.
4
  • When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
  • Cook pork strips in batches, until golden, 2-4 minutes. Remove pan from heat and add the honey, tossing pork to coat. Transfer to a bowl.
5
  • Reserve a portion of pork for lunch.
  • Place carrot couscous and chopped salad in a bowl. Top with chermoula pork and dollop over half the hummus. Sprinkle over half the flaked almonds and serve with a lemon wedge. Enjoy!
6
  • When you're ready to pack lunch, peel and thinly slice orange into wedges.
  • Place mixed salad leaves, orange, roast veggies, remaining flaked almonds, lemon wedges and pork in a container. Refrigerate.
  • At lunch, add a drizzle of olive oil and a generous squeeze of lemon juice, toss well to combine, season to taste and dollop over remaining hummus. Enjoy!

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