Chermoula Spiced Pork
with Zesty Veggie Couscous Salad
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.
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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)
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.
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.
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.
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.
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!
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.