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Moroccan-style pork with pumpkin and couscous

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Moroccan-style pork with pumpkin and couscous sounds like a dream. Try it for yourself and see how tasty it is.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Moroccan-style pork with pumpkin and couscous

Ingredients

  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • ½ large cauliflower, cut into small florets
  • 2 tbs olive oil
  • 250g pkt pearl couscous
  • 4 Coles Australian Pork Sirloin Steaks
  • 2 tsp Moroccan seasoning
  • ½ cup (80g) smoked almonds, coarsely chopped
  • 100g fetta, crumbled
  • 1 lemon, zested, juiced
  • 1 cup coriander sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin and cauliflower in a single layer on the lined tray. Drizzle with 2 tsp of the oil and toss to combine. Season. Roast, turning occasionally, for 20-25 mins or until the pumpkin and cauliflower are golden brown.
  2. Step 2

    Meanwhile, cook the couscous in a large saucepan of boiling water for 8 mins or until tender. Refresh under cold water. Drain well. Place in a large bowl with 1 tbs of the oil. Toss to combine.
  3. Step 3

    Heat a chargrill on medium-high. Combine the pork, Moroccan seasoning and remaining oil in a medium bowl. Cook the pork on the grill for 3 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Add the pumpkin and cauliflower to the couscous mixture in the bowl with the almond, fetta and lemon juice. Toss to combine.
  5. Step 5

    Spoon the couscous mixture onto a large serving platter. Top with the pork. Sprinkle with the lemon zest and serve with the coriander.

    Moroccan-style pork with pumpkin and couscous

    Moroccan-style pork with pumpkin and couscous
    • Serves4
    • Cook time30 minutes
    • Prep time10 minutes
    Ingredients
    • 500g pkt Coles Australian Diced Butternut Pumpkin
    • ½ large cauliflower, cut into small florets
    • 2 tbs olive oil
    • 250g pkt pearl couscous
    • 4 Coles Australian Pork Sirloin Steaks
    • 2 tsp Moroccan seasoning
    • ½ cup (80g) smoked almonds, coarsely chopped
    • 100g fetta, crumbled
    • 1 lemon, zested, juiced
    • 1 cup coriander sprigs
      Description

      Moroccan-style pork with pumpkin and couscous sounds like a dream. Try it for yourself and see how tasty it is.

      Method
      1. Step 1

        Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin and cauliflower in a single layer on the lined tray. Drizzle with 2 tsp of the oil and toss to combine. Season. Roast, turning occasionally, for 20-25 mins or until the pumpkin and cauliflower are golden brown.
      2. Step 2

        Meanwhile, cook the couscous in a large saucepan of boiling water for 8 mins or until tender. Refresh under cold water. Drain well. Place in a large bowl with 1 tbs of the oil. Toss to combine.
      3. Step 3

        Heat a chargrill on medium-high. Combine the pork, Moroccan seasoning and remaining oil in a medium bowl. Cook the pork on the grill for 3 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
      4. Step 4

        Add the pumpkin and cauliflower to the couscous mixture in the bowl with the almond, fetta and lemon juice. Toss to combine.
      5. Step 5

        Spoon the couscous mixture onto a large serving platter. Top with the pork. Sprinkle with the lemon zest and serve with the coriander.