
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.
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.
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
1 drizzle
olive oil
¾ cup
water
½ tbs
honey

• 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.

• 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.

• 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.

• 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 (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!