with Nutty Couscous, Salad & Herby Mayo
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!*
Allergens
Utensils
Tags
Olive oil
Couscous
1 packet
Chicken-style stock powder
1 sachet
Boiling water
0.75 cup
Flaked almonds
1 packet
Tomato
1
Carrot
1
Spring onion
2 bunch
White wine vinegar
1 drizzle
Pork strips
1 packet
Harissa paste
1 packet
Ras el hanout
1 sachet
Honey
0.5 tbs
Tomato paste
0.5 packet
Butter
20 g
Dill & parsley mayonnaise
1 packet
• 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.
2542
kJ
Energy (kJ)
27.5
g
Fat
4
g
of which saturates
50.1
g
Carbohydrate
12.8
g
of which sugars
38.7
g
Protein
1395
mg
Sodium
