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 INGREDIENTS:

Couscous, cooked – use the same as rice portion in your plan

Lean pork – same as lean protein portions in your plan

5g coconut oil 

Vegetables of your choice – our favourites are cabbage, zucchini, carrot, red capsicum, and onion

2 cloves of garlic, finely diced

2cm piece of ginger, grated 

15ml light soy sauce

15ml dark soy sauce 

 METHOD:

Cooking Your Couscous: For each cup of dry couscous, use 1½ cups of water. Bring water to a boil in a saucepan. Add a sprinkle of salt and light spray of spray oil to add moisture. Add the dry couscous to boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for around 5-minutes. Fluff the couscous with a fork (couscous grains tend to bind together in the cooking process, so fluffing the grains with a fork is essential).

Pan-frying: Start by preparing all the veggies and getting all your ingredients ready. Heat a non-stick pan or wok over high heat and add coconut oil. Add your lean pork and toss frequently until cooked through. Move to one side and add veggies to the pan. Stir fry for 1-2mins before combining with the pork. Move everything back to one side and then add your cooked couscous. Toss everything together. Add in the seasoning sauces and toss to combine. Stir-fry for a further 30-seconds to 1-minute before taking off the heat.

Top with any herbs or finely chopped spring onions and serve.