Solo: Moroccan Neck and Cabbage Tabbouleh

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Solo: Moroccan Neck and Cabbage Tabbouleh

West African spiced pork neck steak with red cabbage and cherry tomato couscous tabbouleh finished with creamy hummus.

Ingredients to serve 1

  • 1 x Pork Neck Steaks
  • 2.5g x DD Spice Mix - moroccan
  • ¼ cup x Couscous
  • ½ tbsp x Mint Sauce
  • ¼ x Onion - small dice
  • 50g x Red Cabbage - finely shredded
  • 50g x Cherry Tomatoes - halved
  • ¼ x Lemon - halved for juicing
  • 45ml x Hummus
  • ½ cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, red cabbage and cherry tomatoes well.

Gino's Tip

Never use a fork when flipping meat. Use tongs or a spatula as this prevents the juices leaking.

Step 1 - Red Cabbage Tabbouleh

Place your couscous and boiling water into a medium mixing bowl, cover with cling film and set aside. The couscous will cook to perfection in about 7-8 minutes. When done, transfer to a large mixing bowl and mix with your onion, red cabbage, cherry tomatoes, mint sauce, lemon juice and - please use as a seasoning as it could overpower your couscous - and a few glugs of olive oil. Season with salt and pepper.

Step 1 - Moroccan Neck Steaks

Season your steaks really well with salt and pepper on both sides and rub with your DailyDish Spice Mix. Place a large frying pan on the stove over high heat and add a glug of olive oil. When hot, sear your steaks for 2 minutes on each side until they've had a total of 8 minutes cooking time. Remove from the pan and allow to rest for 2-3 minutes before serving.

To serve

Place your red cabbage tabbouleh as your base and top with your Moroccan neck steaks and dollops of hummus. Enjoy!