Pan-Fried Mediterranean Style Pork & Pearl Couscous
with Roasted 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
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the vegetables in the oven and the pork steaks and couscous on the hob, then all you need to do is dress the salad. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 unit(s)
Red Onion
1 sachet(s)
Dried Rosemary
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
2 unit(s)
British Pork Loin Steaks
1 unit(s)
Lemon
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
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the carrot and parsnips (no need to peel). Cut into roughly 2cm wide, 5cm long batons.
Halve, peel and trim the red onion then cut each half into 3cm wedges.
Pop the carrots, parsnips and onion wedges onto a large baking tray.
Drizzle with oil, sprinkle over the dried rosemary and half the Mediterranean style seasoning. Season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, boil a half-full kettle.
Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.
Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, sprinkle over the remaining Mediterranean style seasoning and turn to coat, 1-2 mins more. Remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Meanwhile, halve the lemon.
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.
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.
Once the pork is cooked, cut into 2cm chunks.
When everything's ready, add the roasted veg and pork chunks to the saucepan with the couscous and mix to coat.
Add in a good squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice if you feel it needs it.
When everything's ready, share the pork and veg couscous between serving bowls.
Drizzle over the aioli and crumble on the Greek style salad cheese.
Serve any remaining lemon cut into wedges alongside for squeezing over.
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