Quick Chermoula Pork & Chickpea Couscous
with Sautéed Veg, Yoghurt & Mint
- Wheat
- Gluten
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Chermoula spice is the ultimate complimentary seasoning for tender pork and protein-rich chickpeas, and with hearty couscous plus a cooling yoghurt, this bowl is a burst of flavour in every bite! We can't wait to dig in. We’ve replaced the mint in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
250 g
Pork Mince
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Garlic Paste
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1
Tomato Paste
1 sachet
Chicken-Style Stock Powder
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1 packet
Parsley
1 packet
Soffritto Mix
1 packet
Green beans
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
40 g
butter
(Contains: Milk)
2 tsp
brown sugar
½ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• In a medium saucepan, combine the water and chicken-style stock powder
and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
• Cook pork mince and soffritto mix, breaking up with a spoon, until just browned, 3-4 minutes. Meanwhile, drain and rinse chickpeas (see ingredients).
• Reduce heat to medium-high, then add chickpeas, green beans, garlic paste, tomato paste and the brown sugar and cook, stirring, until fragrant, 1-2 minutes. • Add the water and remaining butter. Stir to combine and simmer until slightly reduced, 1 minute. • Add chermoula spice blend and stir to combine. Season to taste.
• Divide rice between bowls. • Top with chermoula pork and chickpeas. • Serve with Greek-style yoghurt. Tear over parsley. Enjoy!
