Air Fryer Mediterranean Style Pork & Pearl Couscous
with Spiced Veg Jumble, Aioli and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the pork steaks and roasted vegetables in the air fryer, then all you need to do is cook the couscous and dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Red Onion
2 unit(s)
British Pork Loin Steaks
1 sachet(s)
Dried Rosemary
1 unit(s)
Lemon
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
40 grams
Baby Spinach
50 grams
Aioli
(Contains: Egg, Mustard)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
a) Trim the carrot and parsnips (no need to peel). Cut into roughly 2cm wide, 5cm long batons.
b) Halve, peel and trim the red onion, then cut each half into 3cm wedges.
c) Cut the pork into 3cm chunks. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Add the pork steak chunks and veg to a large bowl and sprinkle over the dried rosemary and the Mediterranean style seasoning. Drizzle with oil, season with salt and pepper and toss to coat.
b) Add the pork and veg to your air fryer basket and air fry at 200°C until golden, 12 -15 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) Meanwhile, boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.
c) Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
a) Meanwhile, halve the lemon.
b) Once cooked, drain in a sieve, pop back in the pan on medium heat, with a drizzle of oil and stir through to stop it sticking together.
c) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins more. Season with salt and pepper, then remove from the heat.
a) Once the pork and veg are cooked, add to the saucepan with the couscous and mix to coat.
b) Add in a good squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice if you feel it needs it.
a) When everything's ready, share the pork and veg couscous between serving bowls.
b) Drizzle over the aioli and crumble over the Greek style salad cheese.
c) Serve any remaining lemon cut into wedges alongside for squeezing over.
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