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Pork Bowl with Minted Couscous and Mango Salsa

Move aside dinner plates, bowls are taking over! The bowl approach to serving combines starch, protein and vegetables with a tasty sauce or two, for a balanced meal that satisfies with every bite!
Pork Bowl with Minted Couscous and Mango Salsa
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You Will Need:

Pork
Minted Couscous
  • 1 cup (250 ml) couscous
  • 2 T (30 ml) olive oil
  • 1½ cups (375 ml) boiling water
  • 2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
  • ¼ cup (60 ml) fresh mint, chopped
  • 1 lemon, zested
  • 1 T (15 ml) lemon juice
Mango Salsa

Ina’s Tip

In the winter months mango can be replace with papino.

Method:

Slice the pork fillets or chicken breasts into ± 1½ cm thick slices across. Season on both sides with Masala Spice.

Leave to stand at room temperature while making the salsa and preparing couscous.

Drizzle and brush pork with oil. Brown the pork in a griddle pan.

Remove the meat from the pan and place in an ovenproof platter. Squeeze ¾ cup (180 ml) of the Sticky Plum & Soy Marinade & Baste over the meat.

To finish off the meat, give it a little time (10 minutes) in the oven at 180 °C.

Mango Salsa

Mix the cubed mango, coriander, spring onion, chilli and Chilli & Garlic Seasoning.

Dress just before serving.

Minted Couscous

Mix the couscous and olive oil in a microsafe bowl, add the boiling water and Vegetable Stock Powder. Allow to stand for 5 minutes. Stir to loosen.

Add the mint, lemon rind and juice and stir through. Microwave briefly to heat through before serving.

To Assemble

Divide the couscous between 4 bowls.

Arrange meat on one ⅓ of the couscous base and salsa on the next ⅓. Leave final ⅓ to expose the couscous.

Pork Bowl with Minted Couscous and Mango Salsa

Move aside dinner plates, bowls are taking over! The bowl approach to serving combines starch, protein and vegetables with a tasty sauce or two, for a balanced meal that satisfies with every bite!
Pork Bowl with Minted Couscous and Mango Salsa

You Will Need:

Pork
Mango Salsa
Minted Couscous
  • 1 cup (250 ml) couscous
  • 2 T (30 ml) olive oil
  • 1½ cups (375 ml) boiling water
  • 2 t (10 ml) Ina Paarman’s Vegetable Stock Powder
  • ¼ cup (60 ml) fresh mint, chopped
  • 1 lemon, zested
  • 1 T (15 ml) lemon juice
Ina’s Tip

In the winter months mango can be replace with papino.

Method:

Slice the pork fillets or chicken breasts into ± 1½ cm thick slices across. Season on both sides with Masala Spice.

Leave to stand at room temperature while making the salsa and preparing couscous.

Drizzle and brush pork with oil. Brown the pork in a griddle pan.

Remove the meat from the pan and place in an ovenproof platter. Squeeze ¾ cup (180 ml) of the Sticky Plum & Soy Marinade & Baste over the meat.

To finish off the meat, give it a little time (10 minutes) in the oven at 180 °C.

Mango Salsa

Mix the cubed mango, coriander, spring onion, chilli and Chilli & Garlic Seasoning.

Dress just before serving.

Minted Couscous

Mix the couscous and olive oil in a microsafe bowl, add the boiling water and Vegetable Stock Powder. Allow to stand for 5 minutes. Stir to loosen.

Add the mint, lemon rind and juice and stir through. Microwave briefly to heat through before serving.

To Assemble

Divide the couscous between 4 bowls.

Arrange meat on one ⅓ of the couscous base and salsa on the next ⅓. Leave final ⅓ to expose the couscous.

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