Chermoula Pork & Wholemeal Couscous
with Veggies & Garlic Yoghurt- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
This recipe is all about the little differences – the chermoula spicing up the pork, the flecks of carrot adding sweetness to the couscous, the yoghurt adding creaminess and tang, and lastly, the mint garnish, which makes the dish sing. *This recipe is under 650kcal per serving.*
Ingredients
½
carrot
2 clove
garlic
1 punnet
cherry tomatoes
1 bag
baby spinach leaves
½
lemon
1 bag
mint
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
pork strips
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
water (for the couscous)
Utensils
Cooking Steps
Grate the carrot (see ingredients). Finely chop the garlic. Halve the cherry tomatoes. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges. Pick and roughly chop the mint leaves. Drain the sweetcorn.
In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook the carrot and sweetcorn, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder. Bring to the boil. Add the wholemeal couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture, stirring to combine. Season to taste. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, until golden and cooked through, 2-3 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, in batches, until golden and cooked through, 2-3 minutes. Meanwhile, to the couscous, add the lemon zest, cherry tomatoes, baby spinach and a squeeze of lemon juice. Stir to combine. Season to taste.
TIP: Pork can be served slightly blushing pink in the centre.
Divide the wholemeal couscous between bowls. Top with the chermoula pork. Drizzle with the garlic yoghurt and garnish with the mint. Serve with any remaining lemon wedges.
