Cal Smart Moroccan Pork with Wholemeal Veggie Couscous
Pre-prepped | Three Steps| Ready in 15- Celery
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Eggs
- Almond
- Cashew
- Macadamia
- Walnut
In three easy steps, whip up this veggie couscous concoction and slap on some Moroccan-spiced pork that is totally guilt-free! This one also has one of the best additions to a meal; babaganoush! *This recipe is under 650kcal per serving.* *Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will still be delicious, just be sure to follow your recipe card!*
Ingredients
1 sachet
Ras El Hanout
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Garlic Paste
1 packet
Green Dressing
1 packet
Baby Spinach Leaves
1 packet
Snacking Tomatoes
1 packet
Parsley
250 g
Pork Strips
1 packet
Wholemeal Couscous
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
Babaganoush
(Contains: Eggs; May be present: Milk, Almond, Cashew, Macadamia, Walnut.)
1
Cucumber
Cooking Steps
• Boil the kettle. Roughly chop cucumber, spinach and parsley. Halve tomatoes • In a medium bowl, add couscous and chicken stock • Add boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with a plate and leave for 5 mins • Fluff up with fork. Set aside
• In a frying pan, heat a drizzle of oil over high heat • Cook pork, ras el hanout, garlic paste and honey (1/2 tsp for 2P / 1 tsp for 4P), tossing, until browned, 2 mins. Season
• To the bowl with couscous, add spinach, parsley, tomato, cucumber, green dressing and a drizzle of oil. Toss and season • Divide veggie couscous and pork between bowls • Top with babaganoush
