Easy Chermoula Pork & Wholemeal Couscous
with Lemony Salsa & Fetta-Yoghurt Sauce- Celery
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Eggs
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
300 g
Pork Loin Steak
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Tomato
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
Cucumber
1
Lemon
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Grate carrot. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• While couscous is cooking, roughly chop tomato and cucumber. • Cut lemon into wedges. • To a medium bowl, add tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • To a small bowl, add Greek-style yoghurt and a drizzle of olive oil. Crumble in fetta cubes and stir combine. Season to taste.
--------------CCM TEXT--------------• • Slice pork loin steaks into 1cm strips. • To a medium bowl, add pork, chermoula spice blend and a drizzle of olive oil. Season and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. In the last minute of cook time, add the honey and turn to coat.
--------------CCM TEXT--------------• • Divide wholemeal carrot couscous between bowls. • Top with chermoula pork, lemony salsa and fetta-yoghurt sauce. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
