A mouthwatering Moroccan feast! NOMU Moroccan Rub-spiced strips of pork schnitzel is served with crispy pan-fried chickpeas, and a couscous salad loaded to the brim with flavour: creamy Danish-style feta, crunchy julienne carrot, cooling cucumber & zesty lemon juice. Served with dollops of red pepper hummus.
Spiced Moroccan Pork & Couscous
Spiced Moroccan Pork & Couscous
with chickpeas & peppers
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chickpeas
- Couscous
- Cucumber
- Danish-style Feta
- Julienne Carrots
- Lemon Juice
- NOMU Moroccan Rub
- Pork Schnitzel (without crumb)
- Red Pepper Hummus
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#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.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. At the halfway mark, add the pepper. Fry until lightly charred, for the remaining time. Add the carrots, the cucumber, the feta, the chickpeas and pepper, the lemon juice, and the seasoning to the couscous.
NOMU-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice into strips, and season.
DINNER IS DONE
Plate up the loaded Couscous salad. Top with the spiced pork. Dollop over the hummus.
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#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.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. At the halfway mark, add the pepper. Fry until lightly charred, for the remaining time. Add the carrots, the cucumber, the feta, the chickpeas and pepper, the lemon juice, and the seasoning to the couscous.
NOMU-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice into strips, and season.
DINNER IS DONE
Plate up the loaded Couscous salad. Top with the spiced pork. Dollop over the hummus.
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#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.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. At the halfway mark, add the peppers. Fry until lightly charred, for the remaining time. Add the carrots, the cucumber, the feta, the chickpeas and pepper, the lemon juice, and the seasoning to the couscous.
NOMU-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, slice into strips, and season.
DINNER IS DONE
Plate up the loaded Couscous salad. Top with the spiced pork. Dollop over the hummus.
LOADED Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#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.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. At the halfway mark, add the peppers. Fry until lightly charred, for the remaining time. Add the carrots, the cucumber, the feta, the chickpeas and pepper, the lemon juice, and the seasoning to the couscous.
NOMU-SPICED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, slice into strips, and season.
DINNER IS DONE
Plate up the loaded Couscous salad. Top with the spiced pork. Dollop over the hummus.
Frequently Asked Questions
What is the preparation time for Spiced Moroccan Pork & Couscous?
The preparation time for Spiced Moroccan Pork & Couscous with chickpeas & peppers is between 20 and 25 minutes.
What is the total time required to make Spiced Moroccan Pork & Couscous with chickpeas & peppers?
The total time required to make Spiced Moroccan Pork & Couscous with chickpeas & peppers is between 20 and 25 minutes.
How many servings does Spiced Moroccan Pork & Couscous provide?
4 servings
What are the main ingredients in Spiced Moroccan Pork & Couscous?
Bell Pepper, Bell Peppers, Chickpeas, Couscous, Cucumber, Danish-style Feta, Julienne Carrots, Lemon Juice, NOMU Moroccan Rub, Pork Schnitzel (without crumb), Red Pepper Hummus
What is the nutritional information of Spiced Moroccan Pork & Couscous?
Calories: 775, Carbs: 84 grams, Fat: grams, Protein: 58.9 grams, Sugar: 17.1 grams, Salt: 1057 grams
How do I prepare Spiced Moroccan Pork & Couscous?
DINNER IS DONE: Plate up the loaded couscous salad. Top with the spiced pork. Dollop over the hummus. NOMU-SPICED PORK: Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, slice into strips, and season. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. At the halfway mark, add the pepper. Fry until lightly charred, for the remaining time. Add the carrots, the cucumber, the feta, the chickpeas and pepper, the lemon juice, and the seasoning to the couscous. LOADED COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#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.
What should be prepared from my kitchen to make Spiced Moroccan Pork & Couscous?
Bell Pepper, Bell Peppers, Chickpeas, Couscous, Cucumber, Danish-style Feta, Julienne Carrots, Lemon Juice, NOMU Moroccan Rub, Pork Schnitzel (without crumb), Red Pepper Hummus
How many calories does Spiced Moroccan Pork & Couscous have?
775 calories
How much fat content does Spiced Moroccan Pork & Couscous have?
grams
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