Aussie-Spiced Pork & Veggie Couscous

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

with Herby Mayo & Parsley

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From the spiced pork to the sweet roasted veggies tossed through the garlicky couscous, this colourful meal has flavour in spades. Bring it all together with a sprinkle of fresh parsley and a drizzle of our delightful dill and parsley mayo.

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 packet

couscous

1 sachet

garlic & herb seasoning

1 packet

pork strips

1 bag

baby spinach leaves

1 bag

parsley

1 packet

dill & parsley mayonnaise

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)2459 kJ

Fat22.7 g

of which saturates3.7 g

Carbohydrate54.5 g

of which sugars17.1 g

Protein38.5 g

Sodium1482 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. Cut the tomato and red onion into thick wedges. Cut the carrot into bite-sized chunks. Place the 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 getting crowded, divide the veggies between two trays.

In a medium heatproof bowl, combine the couscous and garlic & herb seasoning. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

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

When the veggies have 5 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the 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 the roasted veggies and the baby spinach leaves. Gently toss to combine.

Roughly chop the parsley. Divide the veggie couscous between bowls. Top with the Aussie-spiced pork. Drizzle over the dill & parsley mayonnaise. Garnish with the parsley to serve.