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 oregano. Served with generous dollops of creamy tzatziki. 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 and ½ [all]|#7DA0D7 of the vegetable stock. 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 NECK
Return the pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork slices, sunflower seeds, olives, ½ of the parsley, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the tzatziki, and garnish with the remaining parsley. 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 and ½ [all]|#7DA0D7 of the vegetable stock. 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 NECK
Return the pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork slices, sunflower seeds, olives, ½ of the parsley, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the tzatziki, and garnish with the remaining parsley. 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 and ½ [all]|#7DA0D7 of the vegetable stock. 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 NECK
Return the pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork slices, sunflower seeds, olives, ½ of the parsley, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the tzatziki, and garnish with the remaining parsley. 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 and ½ [all]|#7DA0D7 of the vegetable stock. 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 NECK
Return the pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning.
JUST BEFORE SERVING
In a bowl, combine the Couscous, roasted veggies, pork slices, sunflower seeds, olives, ½ of the parsley, a generous drizzle of olive oil, and season.
DINNER IS READY
Bowl up the loaded Couscous, top with dollops of the tzatziki, and garnish with the remaining parsley. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R152.69
for 4 servings · R38.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tzatziki needs 125 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
-
Vegetable Stock Sachet needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
-
Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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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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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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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:
- Nomu Does Everything
- Pork Neck Steak
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, Fresh Parsley, Nomu Does Everything, Onion, Onions, Pitted Kalamata Olives, Pork Neck Steak, Sunflower Seeds, Tzatziki, Vegetable Stock Sachet
What is the nutritional information of Mediterranean Pork Bowl?
Calories: 1237, Carbs: 60 grams, Fat: grams, Protein: 28.9 grams, Sugar: 17.8 grams, Salt: 390 grams
How do I prepare Mediterranean Pork Bowl?
DINNER IS READY: Bowl up the loaded couscous, top with dollops of the tzatziki, and garnish with the remaining parsley. Dig in, Chef! JUST BEFORE SERVING: In a bowl, combine the couscous, roasted veggies, pork slices, sunflower seeds, olives, ½ of the parsley, a generous drizzle of olive oil, and season. PORK NECK: Return the pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-6 minutes per side. Remove from the pan and rest for 5 minutes before slicing and seasoning. 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. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 50ml [100ml]|#7DA0D7 of boiling water and ½ [all]|#7DA0D7 of the vegetable stock. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. 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).
What should be prepared from my kitchen to make Mediterranean Pork Bowl?
Carrot, Couscous, Fresh Parsley, Nomu Does Everything, Onion, Onions, Pitted Kalamata Olives, Pork Neck Steak, Sunflower Seeds, Tzatziki, Vegetable Stock Sachet
How many calories does Mediterranean Pork Bowl have?
1237 calories
How much fat content does Mediterranean Pork Bowl have?
grams