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Middle Eastern Recipes

Cal Smart Moroccan Pork with Wholemeal Veggie Couscous

Cal Smart Moroccan Pork with Wholemeal Veggie Couscous

Cal Smart Moroccan Pork with Wholemeal Veggie Couscous

Pre-prepped | Three Steps| Ready in 15

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

cucumber

1 bag

baby spinach leaves

1 bag

parsley

1 punnet

snacking tomatoes

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

currants

(May be present: Soy, Gluten, Wheat, Milk.)

1 sachet

chicken-style stock powder

1 packet

pork strips

1 sachet

ras el hanout

1 packet

garlic paste

1 packet

Green Dressing

1 packet

babaganoush

(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)

Not included in your delivery

olive oil

¾ cup

boiling water

½ tsp

honey

Nutritional Values

Energy (kJ)2126 kJ

Fat19.9 g

of which saturates3 g

Carbohydrate43.2 g

of which sugars12.1 g

Protein35.4 g

Sodium1352 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

• 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

2

• 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

3

• 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

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