• 150 g couscous
  • 2 tbsp olive oil
  • 2 pork loin steaks (about 300g), cut into strips
  • 1 red onion, cut into wedges
  • 1 red pepper, deseeded and chopped
  • 1 courgette, trimmed, halved lengthways and chopped
  • 100 g baby chestnut mushrooms, cleaned and quartered
  • 100 g cherry tomatoes, halved
  • 300 ml very low-salt vegetable stock
  • 1 tbsp red pesto
  • Handful fresh basil leaves, roughly torn


  1. 1

    Place the couscous in a large bowl and pour over boiling water until just covered. Cover with clingfilm and set aside.

  2. 2

    Meanwhile, heat half the oil in a non-stick frying pan and fry half the pork until browned. Remove and set aside. Repeat with the remaining oil and pork.

  3. 3

    Add the onion, pepper and courgette to the pan and cook over a high heat for 3 mins, then add the mushroom quarters and cook for a further 2 mins.

  4. 4

    Stir in the cherry tomatoes and stock. Reduce the heat and simmer gently for 15 mins until the vegetables are tender.

  5. 5

    Add the pork strips to the pan along with the pesto. Toss with the vegetables to heat through. Add the basil.

  6. 6

    Using a fork, fluff up the couscous grains and serve with the vegetable and pork mix.

  7. 7

    For toddlers, cut the pork before serving with couscous.


    Cook's tip: for babies, whizz the vegetables and pork with some of the sauce in a food processor until you have a smooth purée.

Nutritional Details

Each serving provides
  • Energy 2278kj 544kcal 27%
  • Fat 22.5g 32%
  • Saturates 5.8g 29%
  • Sugars 9.2g 10%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

45.6g carbohydrate 6.3g fibre 36.8g protein

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