Moroccan Pork & Currant Couscous
with Greens
- Wheat
- Gluten
- Almond
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
1 packet
Leek
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Currants
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Mint
300 g
Pork Loin Steaks
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Feta Cheese
1 packet
Moroccan Curry Paste
1
Baby Broccoli
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
1
Lemon
Nutrition Values
Cooking Steps
• Chop baby broccoli. Thinly slice leek. Slice pork into strips • Heat olive oil in a frying pan over high heat. Cook baby broccoli and leek until tender, 4-6 mins • Add garlic paste and cook until fragrant, 1 min. Season and transfer to a bowl • Return pan to high heat with oil. Cook pork until browned, 1-2 mins • Add curry paste and a splash of water. Cook until fragrant, 1 min
• Boil the kettle • In a large bowl, combine couscous, currants, stock and boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) • Cover and set aside for 5 mins • Cut lemon into wedges
• Fluff up couscous with a fork, add rocket mix and a squeeze of lemon juice. Season and toss • Plate up couscous, veggies and pork. Top with almonds and cheese • Serve with remaining lemon and torn mint
