This quick and easy family favourite is a little bit sweet, a little bit savoury and every bit a winner!
- Place peas and 1/2 cup cold water in a saucepan. Cover and bring to the boil over high heat. Cook for 1 minute. Using a slotted spoon, transfer peas to a plate. Stir stock powder into water in pan and return to the boil. Remove from heat. Stir in couscous. Cover and stand for 3 minutes.
- Meanwhile, season tomatoes with salt and pepper. Set aside. Combine yoghurt and 1 tablespoon mint in a small bowl. Cover and refrigerate until ready to serve.
- Spray a non-stick frying pan with oil. Heat over medium-high heat. Add pork and cook for 5 minutes each side or until just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Add peaches, cut side down, to pan. Cook for 2 minutes or until golden.
- Stir couscous with a fork to separate grains. Add peas, tomatoes and remaining mint. Stir to combine. Spoon couscous onto plates. Top with pork, peaches and minted yoghurt. Season with pepper. Serve.
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Food Storage Container Set
Food Storage Container Set
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