HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Pork Mince
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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


2 clove


1 bunch


2 packet

slivered almonds

(ContainsTree Nuts)

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


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

1 punnet

cherry tomatoes

1 unit


1 unit


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
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Pan
Medium Bowl
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. 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!