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

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.

Tags:
Calorie Smart
•Over 30g protein
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

1 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)2367 kJ
Calories566 kcal
Fat21.8 g
of which saturates7.2 g
Carbohydrate51.4 g
of which sugars15.2 g
Dietary Fibre6.3 g
Protein39.2 g
Sodium1439 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 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!

2
2

• 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.

3
3

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

4
4

• 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.

5
5

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

6
6

• 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!