One-Pot Moroccan Pork & Veggie Pilaf
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One-Pot Moroccan Pork & Veggie Pilaf

One-Pot Moroccan Pork & Veggie Pilaf

with Yoghurt & Roasted Cashews

One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a pork and veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up!

This recipe is under 650kcal per serving.

Over 30g protein
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time10 minutes


Serving amount

1 packet

pork mince

1 packet

Soffritto Mix

1 packet

Moroccan Curry Paste

1 packet

Garlic Paste

1 sachet

Chermoula Spice Blend

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

1.25 cup

boiling water


Nutrition Values

Energy (kJ)2241 kJ
Calories536 kcal
Fat23.2 g
of which saturates7 g
Carbohydrate47 g
of which sugars14.6 g
Dietary Fibre4.7 g
Protein34.5 g
Sodium2142 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes.


• Add soffritto mix and cook, stirring until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.


• Add jasmine rice to the saucepan and stir to coat. Add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people) and chicken-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, gently stir through baby leaves

TIP: The rice will finish cooking in its own steam so don't peek!


• Divide one-pot Moroccan pork and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed roasted cashews to serve. Enjoy!