Take a little bit of refreshing mint, add a little almondy crunch, a dash of mango chutney for sweetness and what have you got? Why, it’s the perfect recipe for a delicious cheat's Moroccan pork tagine!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
slivered almonds(ContainsTree NutsMay be presentMilk, Soy, Sesame, Peanuts, Gluten)
chermoula spice blend
chicken-style stock powder
couscous(ContainsGlutenMay be presentMilk, Soy, Sesame, Peanuts, Tree Nuts)
water (for the sauce)
vinegar (white wine or red wine)
water (for the couscous)
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Cut the lemon (see ingredients list) into wedges. Grate the carrot (unpeeled).
Heat a large frying pan over a mediumhigh heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.
Add the garlic, tomato paste (see ingredients list), chermoula spice blend (see ingredients list) and mango chutney to the pork mixture. Cook, stirring, until fragrant, 2 minutes. Add the water (for the sauce), carrot and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste with salt and pepper. TIP: Add an extra splash of water if the mixture is too thick!
While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through 1/2 the mint.
While the couscous is cooking, roughly chop the tomato and place in a medium bowl with a generous squeeze of lemon juice and the remaining mint. Drizzle with olive oil, season with salt and pepper and stir to combine. TIP: Add more lemon juice if you like!
Divide the mint couscous and cheat's Moroccan pork tagine between bowls. Serve with any remaining lemon wedges.