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

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.

Tags:
Quick
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

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

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Nutritional Values

Energy (kJ)3673 kJ
Fat46.9 g
of which saturates17.1 g
Carbohydrate50 g
of which sugars13 g
Protein62.9 g
Sodium2159 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 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.

2
2

• 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.

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 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!