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Chermoula Spiced Pork

Chermoula Spiced Pork

with Zesty Veggie Couscous Salad

Family Friendly
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This meal is all about the little differences – the chermoula spicing up the pork, the flavourful couscous flecked with carrot and the yoghurt drizzle with a mint garnish that will become your new favourite accompaniment.

Tags:Kid FriendlyUnder 650kcal
Allergens:MilkGlutenSulphites

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

carrot

1 clove

garlic

1

tomato

1

cucumber

1 bag

baby spinach leaves

½

lemon

1 cube

vegetable stock

1 packet

couscous

(ContainsGluten)

1 sachet

chermoula spice mix

(ContainsSulphites)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

pork strips

1 bunch

mint

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

½ tsp

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2393 kJ
Fat22.1 g
of which saturates9.7 g
Carbohydrate48.5 g
of which sugars13.1 g
Dietary Fibre0 g
Protein40.1 g
Cholesterol0 mg
Sodium1595 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato and cucumber. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges.

2

Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

3

In a large bowl, combine the chermoula spice blend, Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a squeeze of lemon juice and drizzle of olive oil. Add the pork strips and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, until golden, 2-3 minutes. Remove from the heat.

5

In a small bowl, combine the remaining Greek yoghurt, the water (for the sauce) and a drizzle of olive oil. Season to taste. In a large bowl, combine the carrot couscous, lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice. Season to taste.

TIP: Add the veggies to the couscous pan and save on washing up!

6

Pick and roughly chop the mint leaves. Divide the zesty veggie couscous salad and chermoula spiced pork between plates. Top with the Greek yoghurt and garnish with the mint. Serve with any remaining lemon wedges.