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Spice-Rubbed Pork with a Jammy Glaze

Spice-Rubbed Pork with a Jammy Glaze

over Scallion Couscous and Yellow Squash

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We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, apricot jam, lemon juice, and tangy mustard mingle with fond—that’s chef speak for those crispy bits left by seared protein—to create a delicious condiment you’ll want to drizzle over everything. Speaking of, we’re serving up sides of chewy Israeli couscous and lightly charred yellow squash for maximum dinnertime deliciousness.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

2 unit


1 unit


½ cup

Israeli Couscous


12 ounce

Pork Cutlets

1 tablespoon

Smoky Cinnamon Paprika Spice

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate56 g
Sugar20 g
Dietary Fiber6 g
Protein42 g
Cholesterol120 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Paper Towel
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon

Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter yellow squash lengthwise, then cut crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon (quarter both lemons for 4 servings). Squeeze 1 TBSP juice (2 TBSP for 4) into a small bowl.

Cook Couscous
Cook Couscous

Once water is boiling, add couscous to pot. Cook until al dente, 6-8 minutes. Drain. Heat a drizzle of olive oil in empty pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Turn off heat. Stir in cooked couscous and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Cover until ready to serve.

Season Pork
Season Pork

Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then rub all over with Smoky Cinnamon Paprika Spice. Set aside.

Cook Squash
Cook Squash

Heat a drizzle of olive oil in a large pan over medium-high heat. Add yellow squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Stir in lemon zest (to taste) and season with salt and pepper. Transfer to a bowl and cover loosely with aluminum foil to keep warm.


Add jam, stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings) to bowl with reserved lemon juice; stir to combine. Heat a large drizzle of olive oil in pan used to cook squash over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-4 minutes per side. Transfer to a plate. Add sauce to pan. Simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish and Serve
Finish and Serve

Add pork to pan with sauce; turn to coat. If necessary, reheat couscous over low, adding a splash of water to pot. Divide couscous and squash between plates. Top couscous with pork and drizzle with any remaining sauce. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.