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Dairy Free

Grilled Pork Chops with Roasted Pepper-Olive Salsa

& Pearl Couscous

Cooking time

30 minutes


2 / 4


700 /serving

In tonight’s recipe, we’re making the most out of our exceptional roasted garlic and red pepper spice blend by using it two ways. First, we’re using it to season colourful bell peppers that we grill and then combine with green olives, tomatoes and fresh basil in a bright and refreshing salsa. Then, we’re using a big pinch of it to season tender pork chops.
A generous portion of pearl couscous, with its fluffy texture and delicate flavour, completes this stylish and delicious dish!

We will send you:

  • 300g Pork chops
  • 1 Bunch of basil
  • 1 Tomato
  • 1 Bell pepper
  • 30ml Balsamic vinegar
  • 165g Multicoloured pearl couscous
  • 30g Green olives
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Gluten, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large grill pan
Olive oil
Salt & pepper
Total Fat
22 g
Saturated Fat
5 g
710 mg
Total Carbs
77 g
9 g
47 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Roughly chop the olives. Small dice the tomato. Core and quarter the bell pepper; drizzle with olive oil and season with ½ the spice blend and S&P. Pick the basil leaves off the stems.
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Cook the couscous
Add the couscous to the pot of boiling water and cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and transfer to a bowl. Add ½ the basil (roughly chop before adding) and drizzle with olive oil; season with S&P to taste.
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Cook the pork chops
Heat a drizzle of oil in a large grill pan on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork* to the pan and grill, 3 to 5 minutes per side, until cooked through. Set aside to rest for at least 5 minutes before serving.
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Grill the bell peppers
While the pork chops cook, in a medium pan, heat a drizzle of oil on medium. Add the peppers to the pan; cook 2 to 4 minutes per side, until browned and tender. Transfer to a cutting board. Once cool enough to handle, small dice.
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Finish the salsa & serve
In a bowl, combine the vinegar and 4 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the grilled peppers, tomatoes, olives and remaining basil (roughly chop before adding). Divide the finished couscous between your plates. Top with the grilled pork chops and salsa. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.