Lean seared pork strips served alongside fluffy couscous and air-roasted mixed vegetables with a spicy chili kick.
Lean seared pork strips served alongside fluffy couscous and air-roasted mixed vegetables with a spicy chili kick.
346
27.5 g
38.2 g
8.4 g
8.7 g
5.3 g
106.0 mg
30g Original Couscous (Dry) | 107 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
1g (to top) Crushed Chilli Spice | 0 kcal
1g (to taste) Crushed Garlic Seasoning | 0 kcal
1g (for the vegetables) Vegetable Spice | 0 kcal
100g Pork Steak Rump (raw) | 153 kcal
200g Everyday Mixed Vegetables | 84 kcal
Steam the Veg: Place the everyday mixed vegetables in the microwave and steam for 5–6 minutes until tender.
Hydrate the Couscous: Place the dry couscous in a small bowl and cover with warm water (just enough to submerge the grains). Cover with a lid or plate for a few minutes, then fluff the grains with a fork.
Prepare the Pork: Trim any visible fat from the pork rump and slice it into thin strips. Season thoroughly with sea salt, black pepper, and crushed garlic seasoning.
Sear: Lightly coat a non-stick pan with cook-and-spray over high heat. Sear the pork strips quickly to lock in the juices until they reach your desired level of doneness.
Air-Roast: Season the steamed vegetables with the vegetable spice. Transfer them to the air fryer at 200°C for 3 minutes, shaking halfway through, to achieve a roasted, golden finish.
Assemble: Place the fluffed couscous on a plate and top with the roasted vegetables. Arrange the seared pork strips on the side.
Garnish: Finish the dish with a dusting of crushed chili spice for a lingering heat.
The “Instead” Hack: Moving the vegetables from the microwave to the air fryer for just three minutes transforms their texture from soft to “oven-style” roasted without needing any oil.
Meal Prep Friendly: The pork and couscous hold up well in the fridge. To reheat, sprinkle a teaspoon of water over the couscous before microwaving to keep the grains light and fluffy.
Travel Notes: This is an excellent balanced lunch for work. Pack the chili spice separately if you want to control the heat level at the time of eating.
Texture Tip: When hydrating couscous, ensure the water is hot but not boiling to avoid the grains becoming mushy. A 1:1 ratio of water to couscous usually yields the best results.
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