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Moroccan Pork Mince

Moroccan Pork Mince

with Mint Couscous & Toasted Almonds

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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.

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

2 clove

garlic

1 bunch

mint

2 packet

slivered almonds

(ContainsTree NutsMay be presentMilk, Soy, Sesame, Peanuts, Gluten)

1 packet

pork mince

2 sachet

tomato paste

3 sachet

chermoula spice blend

1 tub

mango chutney

2 cube

chicken-style stock powder

2 packet

couscous

(ContainsGlutenMay be presentMilk, Soy, Sesame, Peanuts, Tree Nuts)

1 punnet

cherry tomatoes

1 unit

courgette

1 unit

carrot

Not included in your delivery

olive oil

1 cup

water (for the sauce)

2 tsp

vinegar (white wine or red wine)

1.5 cup

water (for the couscous)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2610 kJ
Fat21.4 g
of which saturates4.7 g
Carbohydrate57.9 g
of which sugars16.7 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium817 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Grater
Large Non-Stick Pan
Plate
Fork
Medium Pan
Lid
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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!

6

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!