Express
Greek Pork and Couscous Platter
with bell peppers, onions, and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
- Mediterranean
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Sliced Pork
- 1½ cups Pearl Couscous
- 1 Zucchini
- 6 oz. Pepper and Onion Mix
- 2 oz. Tzatziki Cup
- 2 oz. Creme Fraiche
- 1 oz. Crumbled Feta Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chile and Cumin Rub
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Salt
- 1 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates45g
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Net Carbs42g
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Fat27g
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Protein41g
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Sodium1340mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Couscous
Bring a medium pot with couscous, 2 1/2 cups water, and 1/2 tsp. salt to a simmer.
Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes.Stir in butter, 1/4 tsp. salt, and a pinch of pepper until combined.Remove from burner. Set aside and cover to keep warm.While couscous cooks, continue recipe. -
2 Cook the Vegetables
Trim zucchini ends and cut into 1/4" slices on an angle.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add pepper and onion mix, zucchini, chimichurri seasoning, half the garlic salt (reserve remaining for pork), and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner and transfer vegetables to a plate. Wipe pan clean and reserve. -
3 Cook the Pork
Pat sliced pork dry. Coarsely chop, then separate pieces.
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.Add pork, chile and cumin rub, and remaining garlic salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner and rest, 3 minutes.While pork cooks, continue recipe. -
4 Make Tzatziki Crema and Finish Dish
In a mixing bowl, combine tzatziki, creme fraiche, 1 Tbsp. water, and lemon juice.
Plate dish as pictured on front of card, topping pork and vegetables with tzatziki crema. Garnish platter with cheese. Bon appétit!
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