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Pork Shawarma Bowl
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Pork Shawarma Bowl

Pork Shawarma Bowl

with Cucumber-Lemon Couscous, Red Cabbage Slaw and Tahini Sauce

We sprinkled juicy pork chops with a shawarma spice blend and added some traditional Middle Eastern fixin's — tahini and pickled cabbage! — to create this delicious dinner bowl.

Allergènes:
Blé
Sulfites
Sésame

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
DifficultéFacile

Ingrédients

quantité par portion

340 g

Côtelettes de porc, désossées

113 g

Couscous

(Contient Blé)

113 g

Chou rouge, émincé

10 g

Ail

113 g

Oignon, haché

1 pièce(s)

Citron

1 cs

Épices shawarma

(Contient Sulfites)

1 pièce(s)

Concentré de bouillon de poulet

2 pièce(s)

Mini concombres

10 g

Persil

2 cs

Tahini

(Contient Sésame)

Pas inclus dans votre livraison

½ cc

Sucre*

pièce(s)

Huile*

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Informations nutritionnelles

Énergie (kJ)2540 kJ
Énergie (kcal)607 kcal
Graisses18 g
dont saturés4 g
Glucides36 g
dont sucres8 g
Fibres15 g
Protéines50 g
Cholestérol80 mg
Sel699 mg

Ustensiles

Bouilloire
Grand bol
Grande casserole
Petit bol

Instructions

Prep
1

Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the parsley. Chop the cucumbers into 1/2-inch cubes. Zest, then juice the lemon(s). Boil a kettle of water.

Make the slaw
2

Make the cabbage slaw: In a large bowl, stir the red cabbage with 3 tbsp lemon juice (double for 4 people), sugar and a drizzle of oil. Season with salt and pepper. Set aside.

3

Start the couscous: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion and couscous. Cook, stirring occasionally, until the onion is golden-brown, 7-8 min. Transfer to another large bowl. Add the broth concentrate(s) and 3/4 cups boiling water (double for 4 people). Cover and set aside.

Cook the pork
4

Cook the pork chops: Meanwhile, season the pork with 2 tsp spice blend (double for 4 people), salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a plate.

Add veggies to the couscous
5

Finish the couscous and make the tahini sauce: Meanwhile, add the cucumber, parsley and lemon zest into the couscous. Stir to combine. In a small bowl, combine the tahini with the garlic, 11/2 tbsp water (double for 4 people), remaining spice blend and remaining lemon juice. Season with salt and pepper.

6

Finish and serve: Thinly slice the pork and serve on a bed of couscous. Drizzle with the tahini sauce, then top with the cabbage slaw. Enjoy!