Mediterranean Pork & Creamy Pesto
with Roast Veggie Couscous
- Milk
- Eggs
- Walnut
- Gluten
- Wheat
- Almond
- Almond
- Macadamia
- May contain traces of allergens
- Cashew
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
The Mediterranean is home to all things sun, sea, and glorious dishes like this! Brimming with succulent pork strips, fluffy couscous, a rainbow of veggies and crunchy golden almonds, escape the ordinary with tonight's treat of a dinner. This recipe is under 650kcal per serving.
Ingredients
1
capsicum
1
zucchini
1
carrot
1
brown onion
1 clove
garlic
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
1 packet
pork strips
1 sachet
garlic & herb seasoning
1 sachet
lemon pepper seasoning
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
2 tsp
water (for the dressing)
¾ cup
water (for the couscous)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Cut the zucchini into thick half-moons. Cut the carrot into thin halfmoons. Cut the brown onion into wedges. Add the capsicum, zucchini, carrot, onion and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes.
TIP: If the veggies don't fit in a single layer, spread across two trays.
While the vegetables are roasting, finely chop the garlic. In a small bowl, combine the creamy pesto dressing and water (for the dressing). In a medium bowl, combine the garlic & herb seasoning, lemon pepper seasoning and a drizzle of olive oil. Add the pork strips, tossing to coat. Set aside.
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 chicken-style stock powder, then bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes.
Fluff the couscous up with a fork. Add the roasted veggies, gently stirring to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, tossing until golden, 2-3 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
Divide the couscous and roast veggie toss between bowls. Top with the Mediterranean pork. Sprinkle with flaked almonds. Drizzle with the creamy pesto dressing to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy pesto sauce and Mediterranean-inspired seasoning, though some found it overly salty.
- Ease of prep: Customers appreciated the simple instructions and quick cooking time, with pre-cut pork strips saving effort.
- Suggestions: Several recommended adding extra vegetables or swapping couscous for rice to suit personal preferences.
- Leftovers: The dish reheated well for lunch the next day, with flavours melding nicely.
- Portions: Most found it generously sized, though a few wanted more meat or vegetables for a heartier meal.
