Double 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
500 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
Utensils
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!
