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

HelloFresh

Recipes

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

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

Zucchini

Beetroot

Carrot

Garlic

1 sachet

Vegetable Stock Pot

1 packet

Couscous

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

Lemon

Tomato

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.)

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

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.

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.

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.

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.

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!

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!