Spicy Pork Steaks & Broccoli Couscous
Harissa is sometimes described as the main condiment of Tunisia. Here, this North African flavour meets a warm couscous, broccoli and apple pilaf. Throw in some thyme and top with a succulent charred pork steak and you've got something truly harisspecial!
Ingredients for 2 people
You'll also need
Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Boil a kettle
Chop the thyme and leaves very finely, throwing away any woody parts
Pat the pork steaks dry with kitchen towel and season both sides generously with salt and pepper
Coat the steaks evenly on both sides with the harissa paste
Add the couscous and thyme leaves to a heatproof bowl with 225ml [450ml] boiled water and a pinch of salt and pepper, cover and set aside until later
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a high heat
Once hot, add the steaks, cover with a lid and cook for 4 min (without turning) until nicely charred
Meanwhile, cut the broccoli into small florets, discarding the stems
Chop the dried cranberries roughly
Grate the apple[s], (skin on) discarding the core[s]
Turn the pork
Add the broccoli to the pan
Cover and cook for a further 5 min or until the pork is cooked through
Once done, transfer the pork to a plate and set it aside to rest
Return the pan to a medium heat
Add the couscous, cranberries and apple with 50ml [75ml] boiled water
Stir to combine
Slice the pork as finely as you can (against the grain)
Serve the sliced pork over the couscous, with any resting juices spooned over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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