Aussie Pork & Roast Veggie Couscous
with Dill & Parsley Mayo
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
This colourful meal has flavour in spades. From the Aussie-spiced pork to the sweet roasted veggies stirred through the couscous, you'll be scraping the bowl clean! Don't forget the dill and parsley mayo; it brings everything together like a treat. This recipe is under 650kcal per serving. The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
tomato
1
red onion
1
carrot
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
garlic & herb seasoning
1 packet
pork strips
1 bag
mixed leaves
1 bag
herbs
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut tomato and red onion into thick wedges. Cut carrot into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
In a medium heatproof bowl, combine couscous and garlic & herb seasoning. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), stirring to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
While couscous is cooking, combine Aussie spice blend and a generous drizzle of olive oil in a second medium bowl. Add pork strips, tossing to coat.
When veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a bowl.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
To the couscous, add roasted veggies and mixed leaves. Gently toss to combine.
Roughly chop herbs. Divide roast veggie couscous between bowls. Top with Aussie pork. Drizzle with dill & parsley mayonnaise. Garnish with chopped herbs to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious combination of flavours, with the Aussie-spiced pork and roasted veggies receiving particular praise.
- Ease of prep: Customers found this meal quick and easy to prepare, with some appreciating the simple couscous cooking method.
- Suggestions: Some suggested adding feta, sweet potato, or roasted cherry tomatoes for extra flavour. A few found the garlic seasoning overpowering.
- Leftovers: Several mentioned enjoying leftovers for lunch the next day, though some wished for larger portions.
- Texture: The tender pork was highlighted, but a few found it challenging to cook perfectly without becoming chewy.
