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Cheat's Moroccan Pork Tagine

Cheat's Moroccan Pork Tagine

with Mint Couscous & Toasted Almonds

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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!

Allergens:Tree NutsGluten

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


2 clove


1 bunch


1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

pork mince

⅔ tin

tomato paste

1.5 sachet

chermoula spice blend

1 tub

mango chutney

1 cube

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit


1 unit


½ unit


Not included in your delivery

olive oil

½ cup

water (for the sauce)

4 tsp

vinegar (white wine or red wine)

¾ cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2810 kJ
Fat21.8 g
of which saturates4.7 g
Carbohydrate65.2 g
of which sugars23 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium846 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.