Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans of young green jackfruit thoroughly, rinse under cold water, and shred the jackfruit with your fingers to resemble pulled meat.

2. 2

   In a large pot, combine 3 cups of vegetable broth, the juice of 1 lemon, 3 minced garlic cloves, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle simmer.

3. 3

   Add the shredded jackfruit to the simmering poaching liquid, ensuring it is submerged, and poach for 15-20 minutes until the jackfruit is tender and has absorbed the flavors.

4. 4

   While the jackfruit poaches, prepare the couscous by combining 1.5 cups of uncooked couscous with 1.5 cups of boiling water or vegetable broth in a bowl, cover, and let it sit for 5 minutes until fluffy, then drizzle with 2 tablespoons of olive oil and fluff with a fork.

5. 5

   In a separate large bowl, combine 1 cup of halved cherry tomatoes, 0.5 cup of pitted and halved Kalamata olives, 0.5 finely diced small red onion, and 0.25 cup of chopped fresh mint.

6. 6

   Gently remove the poached jackfruit from the liquid using a slotted spoon, lightly press out excess liquid, and serve over the prepared lemon-herb couscous and mixed Mediterranean salad, garnished with 0.5 cup of crumbled feta cheese if desired.