Mediterranean Pork Couscous Bowl
with Fetta Salsa & Pickled Onion
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
red onion
1 clove
garlic
½
carrot
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
1 packet
Fetta Cubes
(Contains: Milk;)
1 cube
chicken stock
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
pork strips
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
Olive Oil
3 tbs
rice wine vinegar
20 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar anda good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside until serving. Finely chop the garlic. Grate the carrot (see ingredients). Roughly chop the baby spinach leaves. Halve the cherry tomatoes.
In a small bowl, combine the cherry tomatoes and fetta cubes. Drizzle with a little olive oil and toss to combine. Season to taste.
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 (1 cube for 2 people / 2 cubes 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 has absorbed, 5 minutes.
In a large bowl, combine the chermoula spice blend and some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people). Drizzle with olive oil, season with pepper and add the pork strips. Toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork strips, in batches, until browned and cooked through, 2-3 minutes.
Fluff the couscous up with a fork and stir through the baby spinach.
Drain the pickled onion. Divide the carrot couscous between bowls. Top with the chermoula pork and spoon over the remaining yoghurt and the salsa. Top with the pickled onion.
