Easy Pork Couscous Bowl

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs red onion
• 1pcs capsicum
• 1pcs carrot
• 1pcs lemon
• 5g Moroccan seasoning
• 2pcs pork loin steaks
• 150g couscous
• 50g red pesto
• 50g rocket leaves
• 15ml olive oil
• 20g butter
• 200ml boiling water
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the onion into thin wedges. Thinly slice the capsicum. Halve the carrot lengthwise and thinly slice. Juice half the lemon*.
2. Step 2 — Prep pork
   PORK STEAK OPTION Combine the garlic, Moroccan seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the pork and turn to coat.
3. Step 3 — Make couscous
   Put the couscous and 20g chopped butter in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper and fluff with a fork.
4. Step 4 — Cook vegetables
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the onion, capsicum and carrot, stirring occasionally, for 10 mins or until softened.
5. Step 5 — Cook pork
   While the vegetables are cooking, heat a separate medium frypan over medium-high heat. Cook the pork, turning regularly, for 8-10 mins until golden and cooked through. (The pork steaks will be cooked to blush pink, which is desired to ensure the meat is tender and juicy.) Remove from the pan and rest for 4 mins.
6. Step 6 — Get ready to serve
   Combine the red pesto, lemon juice and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the couscous, vegetables and rocket and stir to combine. Taste, then season with salt and pepper. Slice the pork. Divide the couscous salad and pork among plates and drizzle with any resting juices to serve.

Allergens

Milk, Sulphites, Gluten, Wheat, Almond