Easy Chermoula Pork & Wholemeal Couscous
with Lemony Salsa & Fetta-Yoghurt Sauce
Flavour-packed wholemeal carrot couscous meets chermoula-laced pork for the meal of a lifetime. In true HF fashion, we have added a homemade lemony salsa and a fetta-yoghurt sauce to tie it all together!
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 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
tomato
1
cucumber
Ā½
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
pork loin steak
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
coriander
Not included in your delivery
olive oil
Ā¾ cup
water
Ā½ tbs
honey
Utensils
Cooking Steps
ā¢ Grate carrot. ā¢ In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. ā¢ Add the water and chicken-style stock powder and bring to the boil. Add wholemeal couscous and stir to combine. Cover with a lid and remove from the heat. ā¢ Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
ā¢ While couscous is cooking, roughly chop tomato and cucumber. ā¢ Cut lemon into wedges. ā¢ To a medium bowl, add tomato, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. ā¢ To a small bowl, add Greek-style yoghurt and a drizzle of olive oil. Crumble in fetta cubes and stir combine. Season to taste.
ā¢ Slice pork loin steaks into 1cm strips. ā¢ To a medium bowl, add pork, chermoula spice blend and a drizzle of olive oil. Season and toss to coat. ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden, 2-3 minutes. In the last minute of cook time, add the honey and turn to coat.
ā¢ Divide wholemeal carrot couscous between bowls. ā¢ Top with chermoula pork, lemony salsa and fetta-yoghurt sauce. ā¢ Tear over coriander. Serve with any remaining lemon wedges. Enjoy!
