The Mediterranean is home to sun, sea and glorious dishes like this! From the spiced pork strips to the couscous studded with a rainbow of veggies, this meal is simply delicious.
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creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
garlic & herb seasoning
lemon pepper seasoning(May be present Gluten)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
water (for the dressing)
water (for the couscous)
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into wedges. Cut the zucchini into thick half-moons. Cut the carrot into thin halfmoons. Cut the red onion into wedges. Place the veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. TIP: If the veggies don't fit in a single layer, divide between two trays!
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a good pinch, then slice into wedges. Roughly chop the parsley. In a small bowl, combine the creamy pesto dressing and water (for the dressing). In a medium bowl, combine the pork strips, garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Toss to coat.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous 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.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes. Transfer to a large bowl. Stir the roasted veggies, lemon zest and a squeeze of lemon juice through the couscous.
Divide the couscous between bowls and top with the pork strips. Drizzle over the creamy pesto dressing and top with the toasted almonds and the parsley. Serve with any remaining lemon wedges.