Lemon Pepper Pork & Roast Veggie Couscous

Name: Lemon Pepper Pork & Roast Veggie Couscous with Creamy Pesto & Almonds
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Couscous; 1 sachet Lemon Pepper Seasoning; Pork Strips; 1 packet Flaked Almonds; 1 packet Creamy Pesto Dressing; 1 sachet Chicken-Style Stock Powder; 1 Sweet Potato; 1 Carrot; 1 Beetroot

with Creamy Pesto & Almonds

Up to 180$ + Free Treats / Extras for Life

Allergens:

Gluten

•Wheat

•Almond

•Eggs

•Milk

•Walnut

•Celery

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Lemon Pepper Seasoning

Pork Strips

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Cashew, Macadamia, Almond.)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

Sweet Potato

Carrot

Beetroot

Nutritional Values

Calories451 kcal

Energy (kJ)1890 kJ

Fat19.8 g

of which saturates2 g

Carbohydrate56.7 g

of which sugars16 g

Dietary Fibre9 g

Protein10.6 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, combine creamy pesto dressing and the water (for the dressing) in a small bowl. Set aside. • In a medium bowl, combine lemon pepper seasoning and a drizzle of olive oil. Add pork strips, tossing to coat. Set aside.

Little cooks: Take charge by combining the pesto and the water!

• Boil the kettle. • In a medium bowl, add couscous, the butter and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.

• Fluff up couscous with a fork. • Gently stir roasted veggies through couscous. Cover to keep warm.

Little cooks: Under adult supervision, help fluff up the couscous once the pan has cooled down. Be careful, it will still be hot!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook pork, in batches, tossing, until golden, 2-3 minutes. • Remove from heat.

TIP: Pork can be served slightly blushing pink in the centre.

• Divide roast veggie couscous between bowls. Top with Mediterranean pork. • Sprinkle with flaked almonds. Drizzle with the creamy pesto to serve. Enjoy!

Little cooks: Add the finishing touches by sprinkling the almonds and drizzling the pesto on top!