Herby Pork & Caramelised Onion Chutney
with Wholemeal Couscous & Semi-Dried Tomato Salad & Garlic Fetta-Yoghurt
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- Sulphites
- May contain traces of allergens
- Eggs
- Soy
Ingredients
1 packet
Garlic Paste
1
Celery
Pork Strips
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Italian Herbs
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites)
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
Onion Chutney
1 packet
Fetta Cubes
(Contains: Milk)
Cooking Steps
• Boil the kettle. Heat a medium saucepan with a drizzle of olive oil. • Cook 1/2 the garlic paste until fragrant, 1 minute. Add the boiling water and a good pinch of salt. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.
• Meanwhile, roughly chop semi-dried tomatoes and baby spinach leaves. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook remaining garlic paste until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek style yoghurt until combined.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips in batches, until golden, 2-3 minutes. Remove from heat. • Add caramelised onion chutney, Italian herbs (see ingredients) and a splash of water. Return pork to pan, tossing to coat. Season to taste.
• To the couscous, add semi-dried tomatoes, spinach, celery and a drizzle of olive oil and balsamic vinegar. • Toss to combine and season to taste. • Divide wholemeal couscous salad between bowls. • Top with herby pork & caramelised onion chutney and garlic-fetta yoghurt to serve. Enjoy!
