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

Name: [2-in-1] Chermoula Pork, Chopped Salad & Carrot Couscous Bowl for Dinner with Roast Veg, Orange & Pork Salad for Lunch
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Zucchini; 1 Beetroot; 1 Carrot; 1 Garlic; 1 sachet Vegetable Stock Pot; 1 packet Couscous; 1 Lemon; 1 Tomato; 1 Cucumber; 250 g Pork Strips; 1 sachet Chermoula Spice Blend; 1 packet Hummus; 1 packet Flaked Almonds; 1 Orange; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; ¾ cup water; ½ tbs honey

with Roast Veg, Orange & Pork Salad for Lunch

Get up to $230 off

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!