A staple food in countries such as Morocco and Tunisia, this loaded couscous recipe brings vibrant, fresh flavours to your dinner table. A medley of NOMU Roast Rub-spiced onion & carrot is roasted in the oven and tossed with steamed couscous, buttery pork strips, briny olives, toasted sunflower seeds & fresh oregnao. Served with generous dollops of creamy hummus. Mmmm, Chef!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the remaining rub, and season. Fry the pork until browned and cooked through, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and remove from the pan. Cut into bite-sized pieces just before serving.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork strips, sunflower seeds, olives, ½ of the oregano, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the hummus, and garnish with the remaining oregano. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the remaining rub, and season. Fry the pork until browned and cooked through, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and remove from the pan. Cut into bite-sized pieces just before serving.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork strips, sunflower seeds, olives, ½ of the oregano, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the hummus, and garnish with the remaining oregano. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the remaining rub, and season. Fry the pork until browned and cooked through, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and remove from the pan. Cut into bite-sized pieces just before serving.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork strips, sunflower seeds, olives, ½ of the oregano, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the hummus, and garnish with the remaining oregano. Dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
TOAST
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PORK SCHNITZEL
Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the remaining rub, and season. Fry the pork until browned and cooked through, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and remove from the pan. Cut into bite-sized pieces just before serving.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork strips, sunflower seeds, olives, ½ of the oregano, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the hummus, and garnish with the remaining oregano. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.51
for 4 servings · R30.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Red Pepper Hummus needs 125 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
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Couscous needs 200 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mediterranean Pork Bowl?
The preparation time for Mediterranean Pork Bowl with couscous & olives is between 25 and 45 minutes.
What is the total time required to make Mediterranean Pork Bowl with couscous & olives?
The total time required to make Mediterranean Pork Bowl with couscous & olives is between 40 and 60 minutes.
How many servings does Mediterranean Pork Bowl provide?
4 servings
What are the main ingredients in Mediterranean Pork Bowl?
Carrot, Couscous, NOMU Roast Rub, Onion, Oregano, Pitted Kalamata Olives, Pork Schnitzel (without crumb), Red Pepper Hummus, Sunflower Seeds
What is the nutritional information of Mediterranean Pork Bowl?
Calories: 596, Carbs: 61.7 grams, Fat: grams, Protein: 46.4 grams, Sugar: 15.2 grams, Salt: 813.6 grams
How do I prepare Mediterranean Pork Bowl?
ROAST: Preheat the oven to 200°C. Spread the carrot and onion on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). DINNER IS READY: Bowl up the loaded couscous, top with dollops of the hummus, and garnish with the remaining oregano. Dig in, Chef! COUSCOUS: Boil the kettle. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. PORK SCHNITZEL: Return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel, coat with the remaining rub, and season. Fry the pork until browned and cooked through, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and remove from the pan. Cut into bite-sized pieces just before serving. JUST BEFORE SERVING: In a bowl, combine the couscous, roasted veggies, pork strips, sunflower seeds, olives, ½ of the oregano, a generous drizzle of olive oil, and season. TOAST: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Mediterranean Pork Bowl?
Carrot, Couscous, NOMU Roast Rub, Onion, Oregano, Pitted Kalamata Olives, Pork Schnitzel (without crumb), Red Pepper Hummus, Sunflower Seeds
How many calories does Mediterranean Pork Bowl have?
596 calories
How much fat content does Mediterranean Pork Bowl have?
grams