This Moroccan pork mince gets its subtle sweetness from a secret ingredient - mango chutney! It adds a tasty boost and makes the sauce thick and rich. Served with a mint-infused couscous and topped with a nutty almond crunch, there are so many things to enjoy in this flavoursome bowl.
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/ Serving 4 people
/ Serving 4 people
slivered almonds(ContainsTree Nuts)
chermoula spice blend
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
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. Grate the courgette. Grate the carrot (unpeeled).
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the onion and cook, stirring for 4-5 minutes, or until softened. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.
Add a drizzle more olive oil, the garlic and chermoula spice blend to the pork mixture. TIP: Chermoula has a strong cumin flavour - use less if you or the kids prefer! Cook for 1-2 minutes, or until fragrant. Add the tomato paste and mango chutney and cook, stirring, for a further 2 minutes. Add the water (for the sauce), courgette, carrot and crumble in 1 chicken stock cube. Stir, then reduce the heat to medium and simmer for 10 minutes, or until thickened slightly. Season to taste with salt and pepper.
While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining chicken stock cube. Bring to the boil and add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff the couscous up with a fork and stir through 1/2 the mint leaves.
While the couscous is cooking, slice the cherry tomatoes into quarters and place in a medium bowl with the 1/2 the mint, the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. TIP: Leave some cherry tomatoes plain for the kids if you like!
Divide the mint couscous and Moroccan pork mince between bowls and top with a spoonful of the tomato salsa. Sprinkle with the toasted almonds.
TIP: For kids, follow our serving suggestion in the main photo!