Pork & Eggplant Grain Bowl with Tahini Sauce
with crispy onions, cherry tomato salad & fresh herbs- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Sesamzaad
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Selderij
- Sesamzaad
- Gluten
- Pinda's
- Noten
The black garlic marinade in this recipe is made using real black garlic, which adds a lovely caramelised, umami flavour to this dish.
Ingredients
100 g
Seasoned pork strips
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
15 g
Black garlic marinade
½ piece
Eggplant
½ piece
Shallot
125 g
Red cherry tomatoes
½ piece
Lime
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh mint
(May be present: Selderij)
20 g
Tahini sauce
(Contains: Melk (inclusief lactose), Ei, Sesamzaad)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¾ tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
30 milliliters
Water
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Transfer the couscous to the stock, then cover and allow to stand for 8 minutes.
- Add the black garlic marinade and mix well to combine.
- Season to taste with salt and pepper.
- Cut the eggplant lengthways into wedges.
- Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the eggplant for 3 - 4 minutes, turning regularly.
- Lower the heat to medium-high and add the water (see pantry for amount).
- Cover with the lid and steam the eggplant for 4 - 6 minutes.
- Remove the lid and add half of the Middle Eastern spice mix. Season to taste with salt and pepper, then cook for 1 more minute.
- Heat a light drizzle of sunflower oil in a frying pan over high heat. Fry the pork with the rest of the Middle Eastern spices for 4 - 5 minutes, or until done.
- Drizzle with the honey, then turn off the heat.
- Halve the tomatoes. Chop the shallot and roughly chop the mint. Transfer all of this to a salad bowl.
- Cut the lime into six wedges.
- Squeeze one lime wedge per person directly into the salad bowl.
- Add some extra virgin olive oil as preferred and toss well to combine. Season to taste with salt and pepper.
- Serve the couscous in bowls and arrange everything on top. Drizzle with the tahini sauce and garnish with the crispy onions. Serve the rest of the lime wedges alongside.
