Double 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.
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Ingredients
1 sachet
All-American spice blend
2 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
Nutritional Values
Utensils
Instructions
• 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 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 and a splash of water. Turn to coat. Transfer to a plate, cover and rest.
• While pork is cooking, in a medium bowl, place couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 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.
• 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.
• Slice sweet chilli-glazed American 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!