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.
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.
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;)
olive oil
¾ cup
water
½ tablespoon (tbsp)
honey
drizzle
white wine vinegar
• 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!
• 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.
• While the couscous is cooking, roughly chop baby spinach leaves.
• 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.
• 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.
• Divide roast veggie couscous between bowls. • Top with Moroccan glazed pork and any resting juices. • Dollop with Greek-style yoghurt. Enjoy!