In three easy steps, whip up this veggie couscous concoction and slap on some Moroccan-spiced pork that is totally guilt-free! This one also has one of the best additions to a meal; babaganoush!
This recipe is under 650kcal per serving.
Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will still be delicious, just be sure to follow your recipe card!
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
cucumber
1 bag
baby spinach leaves
1 bag
parsley
1 punnet
snacking tomatoes
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 sachet
chicken-style stock powder
1 packet
pork strips
1 sachet
ras el hanout
1 packet
garlic paste
1 packet
Green Dressing
1 packet
babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
olive oil
¾ cup
boiling water
½ tsp
honey
• Boil the kettle. Roughly chop cucumber, spinach and parsley. Halve tomatoes • In a medium bowl, add couscous and chicken stock • Add boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with a plate and leave for 5 mins • Fluff up with fork. Set aside
• In a frying pan, heat a drizzle of oil over high heat • Cook pork, ras el hanout, garlic paste and honey (1/2 tsp for 2P / 1 tsp for 4P), tossing, until browned, 2 mins. Season
• To the bowl with couscous, add spinach, parsley, tomato, cucumber, green dressing and a drizzle of oil. Toss and season • Divide veggie couscous and pork between bowls • Top with babaganoush