Ingredients

Method

• 4 Pork rashers, sliced  
• 2 T Canola oil
• 2 -3 T Woolworths vegan caramelised onion butter,
• 380 g Woolworths Cauliflower couscous
• 4 Spring onion, sliced  
• 375 g Woolworths brown mushroom stir-fry pack  

Method

Ingredients

1. Fry rashers until golden and set aside.
2. Toss couscous in caramelized onion butter, to heat through and toss through 2 sliced spring onions.
3. In another wok fry the Brown mushroom stirfry until tender and crisp. Serve hot with extra garnishing spring onions and fresh herbs like basil and coriander.

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