Quick Ground Pork over Squash & Scallion Couscous
with Creamy Sumac Cucumbers
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Start the clock, it’s gonna be quick. Our Lovely Levant seasoning blend makes short work of these cushy couscous plates, imbuing them with sumac, lemon zest, sesame and herbs. Ground pork is ready to receive those flavours as it cooks, moistened with demi-glace. Lay the meat over a comfy base of the fluffy grains, studded with scallion and garlic-sautéed butternut squash and showered with lemon. Counterpunch with sumac-spiced cucumbers enlaced in sour cream.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 300g Diced butternut squash
- 1 Scallion
- 1 Lemon
- 2 Cucumbers
- 100g Couscous
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Wheat
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Large heatproof bowl
Small pot (or kettle)
Total Fat
55 g
Saturated Fat
11 g
Sodium
570 mg
Total Carb
64 g
Sugars
12 g
Protein
34 g
Fibre
5 g
Preparation
Cook & coat the pork
In a small pot (or kettle), bring 1 cup salted water (double for 4 portions) to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork and ½ the garlic; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until browned and partially cooked. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the pork* is coated and cooked through.
Cook the couscous
Meanwhile, in a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 5 min. Fluff and keep warm.
Sauté the squash
Meanwhile, in a medium pan, heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the squash and sauté, 4 to 6 min., until tender; season with S&P.
Mise en place
Meanwhile, juice the lemon. Thinly slice the scallion crosswise. Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Make the creamy sumac cucumbers
In a small bowl, combine the sour cream, ½ the lemon juice, 2 tbsp oil (double for 4 portions), the remaining spices and S&P. Add the cucumbers; toss well.
Finish & serve
To the bowl of couscous, add the squash, scallion, remaining lemon juice and 2 tbsp oil (double for 4 portions); stir well. Divide the couscous between your bowls. Top with the pork and creamy sumac cucumbers. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
