Garlicky Pork Steaks & Veggie Couscous
with Creamy Ranch Dressing- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
This colourful garlicky dish ticks every box. With a warming couscous base with loads of veggies and seared pork, your tastebuds are fully catered for, as they should be! *This recipe is under 650kcal per serving.*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
1 packet
pork loin steaks
1 bag
Carrot & Zucchini Mix
2 clove
garlic
1 bag
baby spinach leaves
1 packet
mustard cider dressing
1 packet
ranch dressing
(Contains: Milk, Eggs;)
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil kettle. • In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• In a second medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, add pork and cook until cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
TIP: The seasoning will char slightly in the pan, this adds to the flavour!
• While pork is cooking, finely chop garlic. In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix and cook, stirring, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Remove from heat. Transfer cooked veggies and baby spinach leaves to bowl with cooked couscous. Add mustard cider dressing, stir to combine and season to taste.
• Slice pork. • Divide veggie couscous between bowls. Top with garlicky pork. • Drizzle ranch dressing over pork to serve. Enjoy!
