Ras-el-hanout Spiced Pork
with couscous, yoghurt and cranberry chutney
Peas, peppers and pork come together along with ras-el-hanout spice blend and cranberry chutney to create a recipe that's anything but ordinary. Try something different for dinner this week!
Tags:
Calorie Smart
•Protein Rich
•Quick
Allergens:
Wheat
•Milk
•Barley
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
250 grams
Irish Pork Mince
1 unit(s)
Bell Pepper
2 sachet(s)
Ras-el-Hanout
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
Cranberry Chutney
120 grams
Peas
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2596 kJ
Energy (kcal)620 kcal
Fat19.7 g
of which saturates6.9 g
Carbohydrate70.5 g
of which sugars25.2 g
Dietary Fiber2.8 g
Protein39.5 g
Cholesterol0 mg
Salt2.9 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
Cooking Steps
1
- Pour the couscous and half the stock powder into a bowl.
- Stir in 200ml boiling water (500ml for 4p).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the pepper and pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
3
- Add the ras-el-hanout and fry for 1 min more.
- Pour in the chopped tomatoes, remaining stock powder and ½ tsp sugar (double for 4p).
- Cover and simmer for 5-6 mins.
- Once simmered, stir through the peas and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
4
- Fluff up the couscous with a fork and divide between bowls.
- Serve topped with ras-el-hanout spiced pork.
- Drizzle over the cranberry chutney.
- Finish with a dollop of yoghurt.
