with Herby Couscous Pilaf and Creamy Lemon Sauce
Juicy pork chops are given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf. Ingredients: Pork chop • Sweet bell pepper • Moroccan couscous (durum wheat semolina) (wheat) • Lemon • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), salt, natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Spinach • Raisin (raisins, cottonseed oil and/or sunflower oil) • Almonds • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Honey • Mint • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract).
Allergens
Utensils
Pork Chops, boneless
340 g
Couscous
0.5 cup
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Baby Spinach
28 g
Mint
7 g
Sultana Raisins
28 g
Almonds, sliced
28 g
Creamy Dressing
43 mL
Chicken Broth Concentrate
1 unit(s)
Harissa Spice Blend
1 tbsp
Honey
0.5 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
Unsalted Butter
2 tbsp
- Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate to a medium pot.
- Cover and bring to a boil over high heat.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Pick mint leaves from stems, then roughly chop.
- Zest, then juice lemon.
- Roughly chop spinach.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add Harissa Spice Blend and half the honey (use all for 4 ppl). Whisk to combine. (NOTE: This is for your pork chops.)
- Heat a large non-stick pan over medium heat.
- When hot, add almonds to the dry pan.
- Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer toasted almonds to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
- Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
- Remove from heat.
- Transfer peppers to the plate with toasted almonds.
- Reheat the same pan over medium-high.
- Meanwhile, pat pork dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Cook in 2 batches for 4 ppl.)
- Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over pork chops.
- Roast in the middle of the oven until cooked through, 8-12 min.**
- Transfer pork to a cutting board to rest, 3-5 min.
- Meanwhile, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice to a medium bowl. Stir to combine.
- Add creamy dressing, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to another small bowl.
- Season with salt and pepper, then whisk to combine.
- Thinly slice pork.
- Divide couscous between plates. Top with pork.
- Drizzle creamy lemon sauce over top.
860
kcal
Calories
46
g
Fat
13
g
Saturated Fat
59
g
Carbohydrate
20
g
Sugar
7
g
Dietary Fiber
51
g
Protein
145
mg
Cholesterol
790
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
125
mg
Calcium
4
mg
Iron
