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Mediterranean Pork Couscous Bowl

Mediterranean Pork Couscous Bowl

with Roast Veggies & Pesto Dressing

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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.

Tags:Kid Friendly
Allergens:MilkTree NutsEggGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

zucchini

1

carrot

1

red onion

1 clove

garlic

½

lemon

1 bag

parsley

1 sachet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 packet

pork strips

1 sachet

garlic & herb seasoning

1 sachet

lemon pepper seasoning

(May be present Gluten)

1 cube

chicken stock

1 packet

couscous

(ContainsGluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

olive oil

2 tsp

water (for the dressing)

20 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3170 kJ
Fat38.1 g
of which saturates9.9 g
Carbohydrate57.3 g
of which sugars20.4 g
Protein40.2 g
Sodium2353 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

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.

4

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.

5

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.

6

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.