Quick Moroccan-Style Pork & Veggies

Quick Moroccan-Style Pork & Veggies

with Currant Couscous & Yoghurt

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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.

Tags:Under 650kcalQuick

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Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

green beans

1 packet


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

1 sachet

chicken-style stock powder

½ packet


(May be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Gluten)

1 packet

pork mince

1 packet

tomato paste

1 bag

baby spinach leaves



1 packet

Greek-style yoghurt


1 packet

Moroccan curry paste

Not included in your delivery

olive oil

¾ cup

boiling water

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2411 kJ
Fat18 g
of which saturates6.6 g
Carbohydrate67.1 g
of which sugars22.9 g
Protein37 g
Sodium1258 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.