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Chermoula Pork, Salad & Carrot Couscous for Dinner
Chermoula Pork, Salad & Carrot Couscous for Dinner

Chermoula Pork, Salad & Carrot Couscous for Dinner

with Citrusy Pork & Roast Veggie Salad for Lunch

Why settle for one delicious meal when you can have two? Dinner brings bold North African flair with aromatic chermoula pork, fluffy carrot-studded couscous, and a crisp side salad. Then, tomorrow’s lunch turns your leftovers into a vibrant roast veggie salad, brightened with juicy orange and tender pork. Two meals, zero extra effort - now that’s what we like to call smart cooking.

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 packet

Mixed Salad Leaves

1 packet

Couscous

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

1 sachet

Vegetable Stock Pot

1 packet

Hummus

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

1

Garlic

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

Zucchini

250 g

Pork Strips

1

Tomato

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1

Cucumber

1

Lemon

1

Carrot

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

½ tbs

honey

Nutritional Values

Energy (kJ)2610 kJ
Calories625 kcal
Fat21.4 g
of which saturates3.7 g
Carbohydrate66.7 g
of which sugars28.6 g
Dietary Fibre14.1 g
Protein39.2 g
Sodium1360 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan
Baking Paper

Cooking Steps

Roast the veggies
1

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


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

Cook the couscous
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 stock concentrate 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 a fork. 

Get prepped
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 
with salt and pepper. Set aside.
• In a second medium bowl, combine chermoula 
spice blend and a drizzle of olive oil. 
• Add pork strips, turning to coat. 

Cook the pork
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. 

Serve dinner
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!

Make lunch
6

• When you're ready to pack lunch, peel and thinly 
slice orange (see ingredients) 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 
to serve. Enjoy! 

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