Express
Family
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
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 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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