Nan's Pork & Roast Veggie Couscous
with Herby Mayo & Flaked Almonds
This colourful meal has flavour in spades. From the roasted veggies, to the perfectly spiced pork and moreish dill-parsley mayo, you'll be wiping the bowl clean in no time!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
capsicum
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
garlic paste
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
pork strips
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, combine Nan's special seasoning and a generous drizzle of olive oil in a medium bowl. • Add pork strips, tossing to coat.
• When the roast veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook pork, in batches, until golden, 2-3 minutes.
TIP: Cooking the pork in batches over a high heat helps it stay tender.
• Add roasted veggies and baby spinach leaves to the couscous. Gently toss to combine. • Season to taste.
• Divide roast veggie couscous between bowls. • Top with Nan's pork and a drizzle of dill & parsley mayonnaise. • Garnish with flaked almonds to serve. Enjoy!
