Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips

By Digital Team
06 May 2019


Serves 1 | Preparation: 10 min | Cooking: 15 min | Total time: 25 min

Raise the steaks with this #JustDelicious meal that brings the heat to the kitchen! 


Spicy tomato and chilli couscous

60ml (¼c) olive oil

45ml (3T) butter

1 green chilli, finely chopped

1 garlic clove, finely chopped

125g leeks, finely chopped

30ml (2T) garam masala spice

250g cherry tomatoes, cut in half

125ml (½c) couscous

250ml (1c) boiling water

Pork neck steak strips

340g Eskort Pork Neck Steaks, cut into strips

salt and pepper

To serve

60ml (¼c) amasi


Spicy Tomato and Chilli Couscous

  • Preheat a frying pan over medium heat, then add the olive oil and butter.
  • Add the chilli, garlic, leeks and garam marsala and slowly fry until the leeks are glossy and soft.
  • Turn up the heat and add the cherry tomatoes, frying until the skins are loose.
  • In a mixing bowl, add the couscous, cherry tomato mixture and boiling water.
  • Cover the bowl with cling wrap and leave for 5-10 minutes until the couscous softens.

Pork Neck Steak Strips

  • While the couscous is covered, put the frying pan back onto the heat.
  • Season the pork neck steak strips with salt and pepper, and fry until golden.

To serve

  • Serve the strips on the spicy tomato couscous and drizzle with amasi.

Extra information:

For the gluten intolerant, substitute the couscous for corn couscous or cooked quinoa. For the lactose intolerant, skip the amasi and drizzle with coconut cream or lactose-free plain yoghurt.

Meat your match! This #JustDelicious Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips is definitely degrees above the rest!Soft, fluffy couscous is combined with a pan-fried mixture of cherry tomatoes, chilli, garlic, leeks and garam masala, then topped with seasoned pork neck steak strips and drizzled with tangy amasi.

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