Sweet Chilli-Glazed Pork & Carrot Couscous
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Sweet Chilli-Glazed Pork & Carrot Couscous

Sweet Chilli-Glazed Pork & Carrot Couscous

with Rocket Salad & Mustard Dressing

This meal is all about the little differences – the all-American seasoning and sweet chilli spicing up the pork, the couscous flecked with carrot and the mustard cider drizzle that will become your new favourite accompaniment.

This recipe is under 650kcal per serving.

Tags:
Quick
Under 650kcal
Over 30g protein
Allergens:
Gluten
Wheat

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 sachet

All-American spice blend

1 packet

pork loin steak

1 packet

sweet chilli sauce

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

chicken-style stock powder

1

carrot

1

tomato

1 bag

spinach & rocket mix

1 packet

mustard cider dressing

Not included in your delivery

olive oil

⅓ cup

boiling water

20 g

butter

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Nutritional Values

Energy (kJ)2704 kJ
Fat33.7 g
of which saturates12 g
Carbohydrate49 g
of which sugars12.5 g
Protein35.4 g
Sodium1714 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Boil the kettle. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork, turning, until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and a splash of water. Turn to coat. Transfer to a plate, cover and rest.

2
2

• While pork is cooking, in a medium heatproof bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

3
3

• While the couscous is cooking, grate carrot. • Roughly chop tomato. • In a large bowl, add spinach & rocket mix, tomato and mustard cider dressing. Season and gently toss to combine.

4
4

• Slice sweet chilli-glazed pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and rocket salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve. Enjoy!