Name: Seasoned pork strips with eggplant and tahini sauce with cherry tomatoes, shallot, couscous and fresh herbs
Total time: 10 min
Yield: 2
Cuisine: 0
Ingredients: 200 g Seasoned pork strips; 150 g Wholewheat couscous; 30 g Black garlic marinade; 1 piece Eggplant; 1 piece Shallot; 250 g Red cherry tomatoes; 1 piece Lime; 1 sachet(s) Middle Eastern spice mix; 10 g Fresh mint; 40 g Tahini sauce; 30 g Crispy fried onions; 350 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; to taste Extra virgin olive oil; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

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Recipes

Seasoned pork strips with eggplant and tahini sauce

with cherry tomatoes, shallot, couscous and fresh herbs

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MICROWAVE PREP

Allergens:

Tarwe

•Melk (inclusief lactose)

•Ei

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Seasoned pork strips

75 g

Wholewheat couscous

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

20 g

Tahini sauce

15 g

Crispy fried onions

Not included in your delivery

175 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

to taste

Extra virgin olive oil

1 teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3254 kJ

Calories778 kcal

Fat28.8 g

Saturated Fat8 g

Carbohydrate85.6 g

Sugar25.2 g

Dietary Fiber15.6 g

Protein39.8 g

Salt2.8 g

Potassium458.8 mg

Calcium43.1 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Plastic Wrap

•Bowl

Cooking Steps

Prepare the stock in a pot or saucepan.
Transfer the couscous to the stock, cover and allow to stand for 8 minutes.
Mix in the black garlic marinade and season to taste with salt and pepper.

Cut the eggplant lengthways into 6 baton-shaped wedges.
Transfer them to a microwave-safe bowl, sprinkle with half of the Middle Eastern spices, and cover with plastic wrap.
Cook on high for 4 - 5 minutes in the microwave. The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1 - 2 minutes.
Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the pork strips with the rest of the Middle Eastern spices for 2 - 3 minutes, or until done. Add a drizzle of honey and turn off the heat.

Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Meanwhile, halve the cherry tomatoes, thinly slice the shallot, roughly chop the fresh herbs and transfer them to a bowl.
Cut the lime into 6 wedges and squeeze the juice of 1 wedge per person into the bowl with tomatoes.
Add extra virgin olive oil to taste to the tomatoes, mix well and season with salt and pepper.

Serve the couscous in bowls, top with the pork strips, eggplant and tomato salad.
Drizzle over the tahini sauce, garnish with the crispy onions and serve with the rest of the lime wedges.