Pork Pesto Couscous

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Pork Pesto Couscous

Tis the season to be creamy, with avocados coming back to the limelight what better way to celebrate than with this blushing tomato, grilled pork and avo, herb dressed couscous warm salad.

Ingredients to serve 2

  • 2 x Pork Sirloin Steaks
  • 100g x Couscous
  • 2 tbsps x Basil Pesto
  • 200g x Cherry Tomatoes - halved
  • 50g x Baby Spinach - long or thick stems removed
  • ½ x Feta - gently crumbled
  • 1 x Avocado - diced
  • 1 cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steaks
  • 200g x Couscous
  • 4 tbsps x Basil Pesto
  • 400g x Cherry Tomatoes - halved
  • 100g x Baby Spinach - long or thick stems removed
  • 1 x Feta - gently crumbled
  • 2 x Avocado - diced
  • 2 cups 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 and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Mariella's Tip

When it comes to portions, try to aim for half a plate of veg, ¼ of carbs and ¼ of protein.

Step 1 - Pesto Couscous

Place your couscous and boiling water into a medium mixing bowl, season with salt and pepper, cover with cling film and set aside. The couscous will cook to perfection in about 7-8 minutes. Once your couscous is done, fluff and loosen the grains with a fork, and mix them along with your basil pesto - tasting once more for seasoning. Lastly, mix through your halved cherry tomatoes, baby spinach and top with your crumbled feta.

Step 2 - Grilled Pork Sirloin Steak

Season your pork sirloin steaks with salt only and rub with olive oil. Heat a large grill pan over med-high heat, once your pan is smoking hot, fry your pork sirloin steaks for 3-4 minutes on each side until completely cooked through and well caramelised. Transfer to your chopping board and slice once cooled slightly.

To Serve

Divide your pesto couscous amongst your servings and top with your grilled pork sirloin steak and diced avocado.