Aussie-Spiced Pork & Roast Veggie Couscous

Name: Aussie-Spiced Pork & Roast Veggie Couscous with Herby Mayo & Parsley
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 tomato; 1 red onion; 1 carrot; 1 sachet garlic & herb seasoning; 1 packet couscous; 1 packet pork strips; 1 bag baby spinach leaves; 1 bag parsley; 1 packet dill & parsley mayonnaise; 2 clove garlic; ¾ cup water; 1 sachet Aussie spice blend

with Herby Mayo & Parsley

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This colourful meal has flavour in spades. From the roasted veggies, to the spiced pork and dill-parsley mayo, you'll be licking the bowl clean in no time!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

red onion

carrot

1 sachet

garlic & herb seasoning

1 packet

couscous

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

1 packet

pork strips

1 bag

baby spinach leaves

1 bag

parsley

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

2 clove

garlic

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

¾ cup

water

Nutritional Values

Energy (kJ)2550 kJ

Fat24.6 g

of which saturates3.8 g

Carbohydrate54.1 g

of which sugars15.4 g

Protein40.7 g

Sodium1372 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • 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, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.

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

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.

• While the couscous is cooking, combine Aussie spice blend and a generous drizzle of olive oil in a medium bowl. • Add pork strips, tossing to coat.

• When the roast 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, in batches, until golden, 2-3 minutes.

TIP: Cooking the pork in batches over a high heat helps it stay tender.

• Add roasted veggies and baby spinach leaves to the couscous. Gently toss to combine. • Season to taste.

• Roughly chop parsley leaves. • Divide roast veggie couscous between bowls. • Top with Aussie-spiced pork. • Drizzle with dill & parsley mayonnaise. • Garnish with parsley to serve. Enjoy!