eCook Meal
Sizzling Pork & Chickpea Salad
with couscous & sage burnt butter
Whole wheat couscous loaded with pickled cucumber, roasted chickpeas and red onion wedges and sprinkled with fresh mint. Finished off with a scatter of homemade croutons, crispy pork strips, a drizzle of sage burnt butter and feta, yummy!
Serving guide
Choose your portion size.
ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 10ml of olive oil, 5ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced Cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the Pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 30g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and Chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy Pork strips and drizzle over the sage burnt butter. Crumble over the Feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!
ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 20ml of olive oil, 10ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced Cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the Pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and Chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy Pork strips and drizzle over the sage burnt butter. Crumble over the Feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!
ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 20-25 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 30ml of olive oil, 15ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced Cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the Pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. You may need to do this in batches. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 90g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and Chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy Pork strips and drizzle over the sage burnt butter. Crumble over the Feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!
ROASTED VEG
Boil the kettle. Preheat the oven to 200°C. Place the drained Chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 20-25 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway.
BOIL & PICKLE
Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 40ml of olive oil, 20ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced Cucumber and toss until fully coated. Set aside to pickle.
CRISPY CROUTONS
Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 4-5 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel.
SIZZLING STRIPS & SAGE
Return the pan to a high heat with a drizzle of oil. When hot, add the Pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. You may need to do this in batches. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 120g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.
FINALE
Combine the cooked couscous, the roasted onions and Chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season.
LOADED SALAD
Serve up a bowl of the loaded couscous salad, top with the crispy Pork strips and drizzle over the sage burnt butter. Crumble over the Feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.31
for 4 servings · R26.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguette
- Pork Schnitzel (without crumb)
- Whole Wheat Couscous
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sizzling Pork & Chickpea Salad?
The preparation time for Sizzling Pork & Chickpea Salad with couscous & sage burnt butter is between 15 and 50 minutes.
What is the total time required to make Sizzling Pork & Chickpea Salad with couscous & sage burnt butter?
The total time required to make Sizzling Pork & Chickpea Salad with couscous & sage burnt butter is between 45 and 65 minutes.
How many servings does Sizzling Pork & Chickpea Salad provide?
4 servings
What are the main ingredients in Sizzling Pork & Chickpea Salad?
Chickpeas, Cucumber, Feta, Fresh Mint, Fresh Sage, NOMU Provençal Rub, Pork Schnitzel (without crumb), Red Onion, Red Wine Vinegar, Sourdough Baguette, Whole Wheat Couscous
What is the nutritional information of Sizzling Pork & Chickpea Salad?
Calories: 862, Carbs: 97 grams, Fat: grams, Protein: 63.2 grams, Sugar: 14.1 grams, Salt: 1336 grams
How do I prepare Sizzling Pork & Chickpea Salad?
ROASTED VEG: Boil the kettle. Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil, ½ of the Provençal rub, and some seasoning. Pop in the hot oven and roast for 15-20 minutes until the chickpeas are crispy and the onion is caramelised, shifting halfway. CRISPY CROUTONS: Place the sourdough pieces in a bowl. Coat in oil, the remaining rub, and toss to combine. Place a pan over a medium heat. When hot, toast the sourdough pieces for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on some paper towel. FINALE: Combine the cooked couscous, the roasted onions and chickpeas, the chopped mint, the pickled cucumber and some pickling liquid (to taste). Toss to combine and season. SIZZLING STRIPS & SAGE: Return the pan to a high heat with a drizzle of oil. When hot, add the pork strips and fry for 1-2 minutes per side until cooked through and starting to crisp, shifting occasionally. Remove from the pan and drain on some paper towel. Return the pan to a medium-high heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat. LOADED SALAD: Serve up a bowl of the loaded couscous salad, top with the crispy pork strips and drizzle over the sage burnt butter. Crumble over the feta and scatter over the crispy croutons, and the crispy sage leaves. Look at you go, Chef! BOIL & PICKLE: Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil, some seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. In a separate bowl, place the red wine vinegar, 20ml of olive oil, 10ml of a sweetener of choice and some seasoning. Mix until fully combined. Add the diced cucumber and toss until fully coated. Set aside to pickle.
What should be prepared from my kitchen to make Sizzling Pork & Chickpea Salad?
Chickpeas, Cucumber, Feta, Fresh Mint, Fresh Sage, NOMU Provençal Rub, Pork Schnitzel (without crumb), Red Onion, Red Wine Vinegar, Sourdough Baguette, Whole Wheat Couscous
How many calories does Sizzling Pork & Chickpea Salad have?
862 calories
How much fat content does Sizzling Pork & Chickpea Salad have?
grams