EP Roast-Style Pork Strips
with Couscous & Lemon Yoghurt - FTC
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 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Garlic
Pork Strips
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1 sachet
Aussie Spice Blend
1 packet
Parsley
1
Lemon
1
Carrot
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the zucchini and carrot (unpeeled) into 1cm half-moons. Cut the onion into 1cm wedges. Place the zucchini, carrot, onion, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes.
Meanwhile, in a medium bowl, combine the pork, classic roast seasoning, a drizzle of olive oil and a pinch of pepper. Slice the lemon (see ingredients list) into wedges. Combine the Greek yoghurt, and a squeeze of lemon juice in a small bowl. TIP: Add more or less lemon juice to taste. Season to taste with salt and pepper and mix well. Finely chop the garlic (or use a garlic press) and parsley.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, a pinch of pepper and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork and cook until golden, 2-3 minutes. TIP: If your pan is getting crowded, cook in batches for the best results! Stir the roasted vegetables and parsley through the couscous and divide between bowls. Top with the pork and lemon yoghurt.
