Double Moroccan Glazed Pork & Veggie Couscous
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Double Moroccan Glazed Pork & Veggie Couscous

Double Moroccan Glazed Pork & Veggie Couscous

with Yoghurt

In this easy veggie couscous number, fluffy couscous is topped off with a chermoula spiced and honey glazed pork concoction for the ultimate carb-protein duo! And don’t forget the dollop of yoghurt – this creamy and cooling addition brings this colourful meal together.

This recipe is under 650kcal per serving.

Allergens:
Gluten
•Wheat
•Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

carrot

1

zucchini

½ packet

chicken stock pot

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

baby spinach leaves

1 sachet

chermoula spice blend

2 packet

pork loin steaks

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

½ tablespoon (tbsp)

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3336 kJ
Calories797 kcal
Fat35 g
of which saturates12.4 g
Carbohydrate52.4 g
of which sugars15.6 g
Dietary Fibre6.3 g
Protein66.7 g
Sodium1884 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Preheat the oven to 220°C/200°C fan-forced. Cut tomato into wedges. Cut carrot into half-moons. Cut zucchini into chunks. • Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

TIP: If the veggies don't fit in a single layer, spread across two trays!

2
2

• While the veggies are roasting, in a medium saucepan, add the water and chicken-style stock powder. • Bring to the boil over medium-high heat. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Let stand for 5 minutes or until all the water is absorbed. Fluff up the couscous with a fork and set aside.

3
3

• While the couscous is cooking, roughly chop baby spinach leaves.

4
4

• In a large bowl, combine the ras el hanout, the salt and a pinch of pepper. Add the pork loin steaks and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork and cook until cooked through, 3-4 minutes each side (depending on thickness). • Remove the pan from the heat and add the honey. Turn the pork to coat and transfer to plate.

TIP: Cook in batches if your pan is getting crowded.

5
5

• To the couscous, add the roast veggies, baby spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste. • Thickly slice the pork.

6
6

• Divide roast veggie couscous between bowls. • Top with Moroccan glazed pork and any resting juices. • Dollop with Greek-style yoghurt. Enjoy!