Pork & Roast Veggie Couscous
with Mustard & Parmesan Dressing
- Gluten
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Soy
This colourful meal has flavour in spades. From the roasted veggies, to the spiced pork and mustardy dressing, you'll be licking the bowl clean in no time!
Ingredients
1
tomato
1
red onion
1
beetroot
1
carrot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
1 bag
parsley
1 packet
garlic aioli
(Contains: Eggs;)
½ tub
Dijon mustard
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 packet
pork strips
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
¾ cup
water (for the couscous)
1 tbs
water (for the dressing)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the tomato into 3cm wedges. Cut the red onion into 2cm wedges. Cut the carrot (unpeeled) and beetroot into 1cm chunks. Place the veggies onto an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water (for the couscous) to a medium saucepan and bring to the boil. Add the couscous, garlic & herb seasoning and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside.
In a small bowl, combine the garlic aioli, Dijon mustard (see ingredients), water (for the dressing) and 1/2 the grated Parmesan cheese. Season to taste and set aside. TIP: If you're not a fan of mustard, feel free to add as little as you like.
In a medium bowl combine the pork strips, Aussie spice blend and a generous drizzle of olive oil. When the veggies have 10 minutes of cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the pork strips in batches until golden, 2-3 minutes. Transfer to a large bowl.
When the roast veggies have finished cooking, add them to the couscous along with the remaining Parmesan cheese and stir.
Divide the roast veggie couscous between bowls and top with the Aussie pork. Drizzle over the mustard and Parmesan dressing.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, especially the sauce and roasted beetroot, though some found the flavour combinations unusual or confusing.
- Ease of prep: Quick and easy to make, though some found the veggies needed longer cooking time than specified.
- Suggestions: Use fresh garlic instead of the garlic and herb sachet for a more authentic flavour. Consider reducing the beetroot quantity.
- Leftovers: The recipe made more dressing than needed; consider using less or serving extra on the side.
- Recipe clarity: Instructions should specify when to add the parsley, which was listed in ingredients but not in the steps.
