Pork & Eggplant Grain Bowl with Tahini Sauce

Name: Pork & Eggplant Grain Bowl with Tahini Sauce with crispy onions, cherry tomato salad & fresh herbs
Total time: 10 min
Yield: 2
Cuisine: Middle Eastern
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

with crispy onions, cherry tomato salad & fresh herbs

View our plans

The black garlic marinade in this recipe is made using real black garlic, which adds a lovely caramelised, umami flavour to this dish.

Tags:

Extra Veggies

•MICROWAVE PREP

•High Protein

•New Ingredient

Allergens:

Gluten

•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

(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

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)3263 kJ

Calories780 kcal

Fat29.3 g

Saturated Fat8 g

Carbohydrate85.7 g

Sugar24.7 g

Dietary Fiber15.4 g

Protein40 g

Salt2.9 g

Potassium683.8 mg

Calcium54.4 mg

Iron1.2 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

•Salad 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.
Add the black garlic marinade and mix well to combine. Season to taste with salt and pepper.

Cut the eggplant lengthways into wedges.
Scatter over half of the Middle Eastern spices and transfer to a heatproof bowl.
Cover with plastic wrap, then microwave on high for 4 - 5 minutes until completely soft.
If any of the wedges are still firm, microwave for 1 - 2 more minutes as needed.

Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the pork with the rest of the Middle Eastern spices for 2 - 3 minutes or until done.
Drizzle with the honey, then turn off the heat.
Halve the cherry tomatoes. Chop the shallot and roughly chop the fresh herbs. 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.