Chermoula Pork & Carrot Couscous Bowl for Dinner

Name: Chermoula Pork & Carrot Couscous Bowl for Dinner with Pork & Pumpkin Almond Salad for Lunch
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 red onion; 1 packet Peeled & Chopped Pumpkin; 1 carrot; 1 clove garlic; 1 lemon; 2 tomato; 1 cucumber; 1 bag mint; 20 g butter; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet couscous; 1 bag salad leaves; 1 packet currants; 1 packet flaked almonds; 1 packet roasted almonds; 1 sachet chermoula spice blend; 1 packet Greek-style yoghurt; 1 packet pork strips

with Pork & Pumpkin Almond Salad for Lunch

Get up to $200 off!

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Add some classic Moroccan flavour like our chermoula spice to pork strips for a tasty couscous bowl for dinner. Then use the remainder for a gorgeous pork and pumpkin-adorned salad for a lunch that beats takeaway, anyday!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 1510kJ Energy, 13.8g Fat, 3.3g Saturated Fat, 23.1g Carbohydrate, 17.6g Sugars, 32.9g Protein, 964mg Sodium.

Allergens:

Milk

•Gluten

•Wheat

•Almond

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

red onion

1 packet

Peeled & Chopped Pumpkin

1

carrot

1 clove

garlic

1

lemon

2

tomato

1

cucumber

1 bag

mint

1 sachet

chicken-style stock powder

1 packet

couscous

1 bag

salad leaves

1 packet

currants

1 packet

flaked almonds

1 packet

roasted almonds

1 sachet

chermoula spice blend

1 packet

Greek-style yoghurt

1 packet

pork strips

Not included in your delivery

1

olive oil

20 g

butter

¾ cup

water

Nutritional Values

Energy (kJ)2040 kJ

Fat15.6 g

of which saturates8.3 g

Carbohydrate49.1 g

of which sugars11.9 g

Protein34 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• Preheat the oven to 240°C/220°C fan forced. Cut red onion into wedges. • Place peeled & chopped pumpkin and onion onto a lined oven tray. Drizzle with olive oil and season with a good pinch of salt and pepper. • Roast until tender, 20-25 minutes.

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

2

• Meanwhile, grate carrot. Finely chop garlic. • Zest lemon to get a good pinch then cut into wedges. Roughly chop tomato and cucumber. Pick and finely chop mint. • In a medium bowl, add tomato (reserve 2 portions for lunch!), cucumber, a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.

3

• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.

4

• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.

5

• Melt the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. Add carrot and garlic and cook, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil. • Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.

6

• When you're ready to pack lunch, to the reserved lemon yoghurt, add a drizzle of olive oil, stir to combine then divide between two reusable containers. • Divide the roast veggies, salad leaves and currants between the two containers. Top with the reserved tomato, chermoula pork strips, mint and lemon wedges. Refrigerate. • At lunch, remove the lemon wedges and toss well to combine. Season to taste with salt and pepper. Sprinkle over roasted almonds and serve with lemon wedges. Enjoy!