Almond-Crusted Pork
Israeli Couscous Risotto with Peas- Tree nuts
- Wheat
- Milk
- Mustard
- Sulphites
We've swapped the traditional arborio rice for Israeli couscous to bring you a quick and delicious 'risotto'. Almond-crusted pork loins are the star of this meal, with sweet and bright peas bring some welcome freshness to your table. Enjoy!
Ingredients
340 g
Pork Tenderloin
28 g
Almonds, sliced
(Contains: Tree nuts)
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Chicken Broth Concentrate
50 g
Shallot
7 g
Thyme
3 g
Garlic
113 g
Green Peas
¼ cup
Parmesan Cheese
(Contains: Milk)
1 tbsp
Dijon Mustard
(Contains: Mustard, Sulphites)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop almonds. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic. Pat pork dry with paper towels. Combine 2 1/4 cup hot water (dbl for 4ppl) and broth concentrates in a medium pot. Bring to a gentle boil over medium heat.
While water boils, stir together almonds, thyme, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4ppl) in a shallow dish. Arrange pork loin(s) on a parchment-lined baking sheet. Brush mustard over the tops and sides of each loin, then press into panko mixture. Return coated pork to the baking sheet.
Drizzle each pork loin with 1 tsp oil. Roast in middle of oven, until golden-brown and cooked through, 20-25 min.**
While pork roasts, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then shallots. Cook, stirring occasionally, until softened, 1-2 min. Add couscous and garlic. Stir together, until garlic is fragrant and couscous is toasted, 1-2 min. Add 1 cup broth. Cook, stirring often, until broth has been absorbed by couscous. Continue adding broth, 1 cup at a time, stirring often, until liquid is absorbed, texture is creamy and couscous is tender, 10-15 min.
After the last cup of broth has been stirred in and absorbed, stir in peas, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Season with salt and pepper.
Slice almond-crusted pork. Divide couscous risotto between plates, then top with pork. Sprinkle over remaining Parmesan.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the almond crust on the pork and found the couscous risotto creamy and flavorful; some felt the dish needed more seasoning.
- Ease of prep: Several found the recipe time-consuming, with some noting it took longer than indicated to prepare and cook the pork properly.
- Suggestions: Consider adding peas at the end to maintain texture; season pork with salt before applying mustard for better flavor.
- Portions: Some found the couscous portion too large compared to the pork; others appreciated the generous servings.
- Texture: The almond crust didn't always adhere well to the pork; some enjoyed the creamy couscous while others found it gummy.
