Weight Watchers Australia — March 2018

weightwatchers.com/au 109

Cook’s note

We used sunflower

oil to stir-fry the

choy sum.

1 Preheat oven to 200°C. Lightly spray a baking

tray with oil. Place chicken on prepared tray and

bake for 15 minutes or until cooked through.

Cover chicken with foil and rest for 5 minutes.

Shred chicken with 2 forks.

2 Meanwhile, bring stock to the boil in a small

saucepan. Add couscous and beans. Stir, cover

and turn off the heat. Allow couscous to stand

for 5 minutes or until liquid is absorbed. Uncover

and drizzle with juice and oil. Fluff with a fork to

separate the grains.

3 Serve couscous mixture topped with chicken,

olives, tomato and rocket.

SERVE WITH 0 SmartPoints value steamed

broccolini.

THIS RECIPE IS Lactose Free.

FIVE-SPICE

GINGER PORK
SmartPoints VALUE PER
SERVE 6 SERVES 4
PREP 30 mins
COOKING TIME 15 mins

2 tbs soy sauce
1 tbs honey
1 tsp Chinese five-spice powder
1 tbs finely grated fresh ginger
2 garlic cloves, crushed
4 (400g) lean pork steaks,
fat trimmed
2 tsp oil
1 bunch choy sum, cut into
5cm lengths
1 tbs oyster sauce
1 long fresh red chilli, thinly
sliced
1 lime, cut into wedges

1 Combine soy sauce, honey,
five-spice, ginger and garlic in
a shallow dish. Add pork and
turn to coat. Cover and set
aside for 10 minutes.
2 Lightly spray a barbecue or
chargrill with oil and preheat
over medium-low heat. Cook
pork for 2-3 minutes each side
or until browned and cooked
through. Transfer to a plate.
Cover pork with foil and set
aside to rest for 10 minutes
before thinly slicing.
3 Heat a wok over high heat.
Add oil and heat for 20 seconds.
Stir-fry choy sum for 1-2
minutes until just tender. Add
oyster sauce and chilli and
stir-fry until heated through.
Serve pork with choy sum and
lime wedges.

SERVE WITH soba noodles. Add
4 SmartPoints value for 40g
dried soba noodles per serve.
THIS RECIPE IS Lactose Free.

CHICKEN, ROCKET & COUSCOUS SALAD

SmartPoints VALUE PER SERVE 5 SERVES 2 PREP 15 mins COOKING TIME 20 mins

125g skinless lean chicken breast fillet

½ cup (125ml) chicken stock

⅓ cup (60g) couscous

75g green beans, cut into thirds

2 tsp orange juice

1 tsp olive oil

2 0g pitted kalamata olives in brine,

quartered lengthways

125g cherry tomatoes, halved

50g baby rocket leaves