Sriracha-Glazed Pork & Carrot Couscous
with Spinach-Rocket Salad & Mustard Dressing- Gluten
- Wheat
- May contain traces of allergens
- Soy
This meal is all about the little differences - the All-American seasoning and sriracha 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.
Ingredients
1 sachet
All-American Spice Blend
1
Carrot
1 packet
Couscous
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1 packet
Mustard Cider Dressing
300 g
Pork Loin Steak
1 packet
Spinach & Rocket Mix
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens;)
1
Tomato
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• 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 sriracha and a splash of water. Turn to coat.
Transfer to a plate, cover and rest.
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.
• While pork is cooking, in a medium heatproof bowl, place couscous and
stock concentrate.
• Add the boiling water (see ingredients) and 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 sriracha-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!
