MOROCCAN SPICED PORK CUTLETS WITH SPRING VEGIES

SERVES 4 PREP 15 MINS COOK 35 MINS

• 2 bunches baby Dutch carrots, sliced in half if large

• 1 tbsp Moroccan spice

• 4 pork cutlets

• 1 bunch asparagus

• 400g frozen bag Steam Plus Pearl Couscous With Chickpeas (see Tip)

1 Preheat oven to 180°C. Line a large baking tray with baking paper.

2 Place carrots on a prepared tray and drizzle over 1 tbsp oil. Roast for 25 mins or until golden and tender.

3 Preheat a chargrill to high. In a small bowl, combine 1 tbsp olive oil and Moroccan spice. Stir to combine, brush over pork cutlets. Cook pork 4-5 mins each side or until cooked through. Drizzle asparagus with 2 tsp olive oil and chargrill 2 mins, turning.

4 Cook couscous following packet instructions. Serve pork cutlets with roasted vegetables and couscous mix.