Mediterranean Pork Couscous Bowl
with Goat Cheese & Pickled Onion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 packet
Baby Spinach Leaves
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Carrot
1 packet
Snacking Tomatoes
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
250 g
Pork Strips
sachet
Chicken Stock Pot
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside. • Grate carrot. • Halve snacking tomatoes.
• In a small bowl, combine snacking tomatoes and crumbled fetta cubes. • Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.
• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• In a large bowl, combine pork strips and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add pork strips, cooking until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded).
• Fluff the couscous up with a fork and stir through baby spinach leaves.
• Drain pickled onion. • Divide carrot couscous between bowls. Top with chermoula pork. • Spoon over Greek-style yoghurt and salsa. Top with pickled onion to serve. Enjoy!
