Speedy Moroccan Pork & Broccoli Couscous

Name: Speedy Moroccan Pork & Broccoli Couscous with Natural Yoghurt & Lemon
Total time: 15 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 packet Broccoli Florets; 1 packet Couscous; 300 g Pork Loin Steaks; 1 packet Baby Spinach Leaves; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 sachet Chermoula Spice Blend; 1 Plain Yoghurt; 1 drizzle olive oil; ¾ cup Boiling water; 1 tsp honey

with Natural Yoghurt & Lemon

Recipe Development TeamUpdated on March 13, 2026

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Calories

488 kcal

Protein

50g protein

Total

15 minutes

Difficulty

Easy

Low Calorie

High Protein

Allergens:

Wheat
Gluten
Milk

We are ready to kick off our chermoula pork dinner with a glowing green bowl of couscous. How do we get that scrumptious glow you may ask - by adding broccoli and baby spinach to the mix. Perfect for injecting colour, freshness and flavour into your night. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Broccoli Florets

1 packet

Couscous

(Contains: Wheat, Gluten; )

300 g

Pork Loin Steaks

1 packet

Baby Spinach Leaves

1 sachet

Chicken-Style Stock Powder

Lemon

1 sachet

Chermoula Spice Blend

Plain Yoghurt

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

1 tsp

honey

Nutrition Values

Energy (kJ)2040 kJ

Calories488 kcal

Fat10.7 g

of which saturates2.8 g

Carbohydrate43.2 g

of which sugars7.9 g

Dietary Fibre7.3 g

Protein50 g

Sodium1050 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle.
• Cut any larger broccoli florets in half. Slice lemon into wedges.
• In a medium bowl, combine chermoula spice blend and a drizzle of olive
oil. Add pork loin steaks and turn to coat.
• Place couscous and chicken-style stock powder in a large heatproof bowl.
Add the boiling water (see ingredients) and stir to combine. Immediately
cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork until cooked through, 3-4 minutes each side.
• Remove from heat, then add the honey and turn pork to coat.

TIP: Cook pork in batches if your pan is getting crowded.

• Meanwhile, add broccoli and a splash of water to a microwave-safe bowl,
then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and cover to keep warm. Season to
taste with salt and pepper.

• To the bowl with the couscous, add broccoli, baby spinach leaves, a
generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine,
then season to taste.
• Slice pork.
• Divide broccoli couscous between bowls. Top with Moroccan pork. Serve
with a dollop of natural yoghurt and any remaining lemon wedges. Enjoy!