The Mediterranean is home to sun, sea and glorious dishes like this! From the rainbow of veggies to the carrot couscous studded with spiced pork strips, this meal is simply delicious.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
chermoula spice mix
rice wine vinegar
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and cover with enough water to submerge. Stir to coat and set aside until serving. Finely chop the garlic (or use a garlic press). Grate the carrot (see ingredients list). Roughly chop the baby spinach leaves. Finely chop the cucumber and tomato.
In a small bowl, combine the cucumber, tomato and crumble in the fetta. Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.
Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and crumbled chicken stock cube (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the couscous, stir to combine then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.
Place the pork strips, chermoula spice blend and some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people) in a bowl. Drizzle with olive oil, season with pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork strips and cook until browned and cooked through, 2-3 minutes.
Fluff the couscous up with a fork and stir through the baby spinach. Season to taste with salt and pepper.
Drain the pickled onion. Divide the carrot couscous between bowls. Top with the chermoula pork and spoon over the remaining Greek yoghurt and the salsa. Top with the pickled onion.
TIP: For the low-calorie option, serve with 1/2 the remaining Greek yoghurt.