Mediterrean Pork Couscous Bowl

Mediterrean Pork Couscous Bowl

with Fetta

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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.

Tags:Low Calorie

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 clove


½ unit


1 bag

baby spinach leaves

1 unit


1 unit


1 block

fetta cheese


½ cube

chicken stock

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

pork strips

1 sachet

chermoula spice mix

1 packet

Greek yoghurt


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat16 g
of which saturates8.9 g
Carbohydrate48.1 g
of which sugars10.1 g
Protein49.2 g
Sodium638 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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.