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Middle Eastern Recipes

Moroccan-Spiced Pork & Currant Rice

Moroccan-Spiced Pork & Currant Rice

Moroccan-Spiced Pork & Currant Rice

with Cucumber-Tomato Salsa & Garlic Sauce

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Add a classic Moroccan flavour like our chermoula spice blend to tender pork strips and turn it into a tasty currant rice bowl for dinner tonight. With the additions of a cucumber-tomato salsa, this will beat any take-away dish.

This recipe is under 650kcal per serving.

Tags:

Over 30g protein

•Calorie Smart

Allergens:

Egg

•Milk

•Sesamzaad

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 sachet

chicken-style stock powder

1 packet

currants

1

tomato

1

cucumber

1 sachet

chermoula spice blend

1 packet

pork strips

1 bag

baby spinach leaves

1 packet

Garlic Sauce

Not included in your delivery

olive oil

1.5 cup

boiling water

1 tsp

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2325 kJ

Fat12.6 g

of which saturates2.2 g

Carbohydrate76.1 g

of which sugars12.7 g

Protein32.7 g

Sodium1512 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

1

• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Add jasmine rice, chicken-style stock powder and currants. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2

• When the rice has 10 minutes remaining, thinly slice tomato and cucumber into rounds. • In a medium bowl, combine chermoula spice blend and a drizzle of olive olive oil. Add pork strips, tossing to coat.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork strips, tossing, in batches, until golden, 2-3 minutes. • Remove from heat, return all pork to pan and add the honey, tossing to coat.

4

• Meanwhile, in a medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season. • Stir through baby spinach leaves through the rice, until combined. • Divide currant rice and cucumber-tomato salsa between bowls. Top with chermoula pork. • Serve with garlic sauce. Enjoy!

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