Pair juicy pork strips with Moroccan-inspired flavours and an almond-adorned couscous for a crowd-pleasing dinner you'll want to whip up on the regular!
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
chicken-style stock powder
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
ras el hanout(ContainsGlutenMay be present Sulphites)
dill & parsley mayonnaise(ContainsEgg)
white wine vinegar
• Boil the kettle. • Place couscous and chicken-style stock powder in a medium bowl. Add boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Stir through flaked almonds and set aside.
• While couscous is cooking, roughly chop tomato. Grate carrot. Thinly slice spring onion. • Transfer prepped veggies to a medium bowl. Drizzle with white wine vinegar and olive oil. • Toss to combine and season to taste.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork strips, in batches, until golden, 2-3 minutes. • Meanwhile, combine harissa paste, ras el hanout, honey and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato-harissa sauce mixture and butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute.
• Divide tomato-harissa pork, nutty couscous and salad between bowls. • Serve with dill & parsley mayonnaise.