Couscous – the grain so nice they named it twice! Here we’ve added sweet currants for a pop of flavour and topped the whole thing off with a mildly spiced pork mince and greens. And don’t forget the dollop of yoghurt – the creamy and cooling addition that brings this nutritious meal together.
This recipe is under 650kcal per serving.
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
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
currants(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)
baby spinach leaves
Moroccan curry paste
• Boil the kettle. Grate carrot. Trim green beans and slice into thirds. • Place couscous, chicken-style stock powder and currants (see ingredients) in a medium bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• While couscous is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook pork mince, carrot and green beans, breaking mince up with a spoon, until just browned, 4-6 minutes. • Add Moroccan curry paste and tomato paste and cook until fragrant,1 minute. • Add the water and cook until slightly thickened, 2-3 minutes. Season to taste.
• While pork is cooking, fluff up couscous with a fork. • Add baby spinach leaves. Stir to combine and season to taste.
• Slice lemon into wedges. • Divide currant couscous between bowls and top with Moroccan-style pork and green beans. • Serve with Greek-style yoghurt and lemon wedges.