with Tomato Salad & Garlic Sauce
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.* *Due to recent sourcing challenges, we’ve replaced some ingredients, which may be a little 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
White wine vinegar
1 drizzle
Spinach & rocket mix
1 bag
Pork strips
1 packet
Ras el hanout
1 sachet
Honey
0.5 tbs
Tomato paste
0.5 packet
Butter
20 g
Garlic Sauce
1 packet
• Boil the kettle. • Place couscous and chicken-style stock powder in a medium heatproof bowl. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) 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. • Roughly chop spinach & rocket mix. • In a medium bowl, place tomato and spinach & rocket mix. Drizzle with the 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 high heat. Cook pork strips, in batches, tossing, until golden, 2-3 minutes. • Meanwhile, combine ras el hanout, the honey and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato mixture and the butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute.
• Divide tomato pork, nutty couscous and salad between bowls. • Serve with garlic sauce. Enjoy!
2293
kJ
Energy (kJ)
24.1
g
Fat
8
g
of which saturates
47.1
g
Carbohydrate
10
g
of which sugars
34.4
g
Protein
1188
mg
Sodium
