HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Pork Couscous Bowl
Mediterranean Pork Couscous Bowl

Mediterranean Pork Couscous Bowl

with Fetta Salsa & Pickled Onion

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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:Under 650kcal

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion

1 clove




1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 packet

fetta cubes


1 cube

chicken stock

1 packet



1 sachet

chermoula spice blend


1 packet

pork strips

1 packet

Greek-style yoghurt


Not included in your delivery

Olive Oil

3 tbs

rice wine vinegar

20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2546 kJ
Fat24.8 g
of which saturates11.6 g
Carbohydrate50.4 g
of which sugars15.4 g
Protein42.2 g
Sodium1814 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.