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
1 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 oven to 220°C/200°C fan-forced. • Roughly chop capsicum into bite-sized chunks. • Cut carrot into half-moons. • Cut zucchini into 2cm chunks. • Place veggies on a lined oven tray. 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, combine the water and chicken stock pot (see ingredients) and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Set side until all the water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves.
• In a large bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add pork and cook until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from the heat, then add the honey. Turn pork to coat and transfer to a plate.
• To the couscous, add roast veggies, spinach and a drizzle of white wine vinegar. Gently toss to combine and season to taste.
• Thickly slice pork. • Divide veggie couscous between bowls. • Top with Moroccan glazed pork and any resting juices. • Dollop with Greek-style yoghurt to serve. Enjoy!