Quick and Easy Moroccan Pork with Cous Cous


Thirty minutes is all it takes to make this tasty dinner. I admit I got this one from Hellofresh. Some of their recipes are so good, we make them now even though we are no longer using the service!
You can find the recipe here , I haven't changed much, only quantified the ingredients they haven't, because they supply you with the tubs all measured out ready to go.

You will need... 
1 small brown onion
1 clove garlic
300gr pork mince
2 Tbsp of chermoula spice mix (recipe on my blog here)
1 salt-reduced chicken stock cube
1/4 cup slivered almonds
1/2 cup water (for the pork)
3 Tbsp tomato paste
3 Tbsp mango chutney
1 cup couscous
1/5 cups water (for the couscous)
olive oil
salt and pepper
1/2 punnet cherry tomatoes
2 sprigs mint
2 Tbsp white wine vinegar 
pinch white sugar

Method...
  1. Peel and finely dice the onion, mince the garlic.
  2. Heat a dry non-stick frying pan over a medium heat and add the almonds. Cook, until golden brown, tossing regularly to ensure even colour (alternately you can roast them in the oven). Set aside.
  3. In the same pan, heat a drizzle of olive oil. Add the onion and cook over a medium heat until soft. Add the pork, break up with the side of a wooden spoon and cook until browned. 
  4. Add the garlic, chermoula, tomato paste, mango chutney, half the chicken stock cube and water. Stir to combine then reduce to low to simmer for 4-5 minutes until thickened.
  5. Meanwhile, boil the kettle. Add the couscous to a heatproof bowl, crumble the remaining chicken stock cube in and add a drizzle of oil. Carefully pour over the boiling water, cover with a lid or cling wrap and set aside for 5 minutes to cook.
  6. While to couscous is cooking, wash and pick the mint and roughly chop. Wash and quarter the cherry tomatoes. Place in a bowl, add the white wine vinegar, sugar and a pinch of salt and pepper. Stir and taste, adjust seasoning if necessary.
  7. Fluff up cooked couscous with a fork, then spoon into a shallow bowl or plate. Divide the pork into two portions and place over the couscous, top with the cherry tomato salad and then garnish with the toasted almonds.
Serves 2

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