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Cheat's Moroccan Pork Tagine

Cheat's Moroccan Pork Tagine

with Mint Couscous & Toasted Almonds

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Take a little bit of refreshing mint, add a little almondy crunch, a dash of mango chutney for sweetness and what have you got? Why, it’s the perfect recipe for a delicious cheat's Moroccan pork tagine!

Tags:Low Calorie
Allergens:Tree NutsSulphitesGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

2 clove

garlic

1 bunch

mint

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

pork mince

1 sachet

tomato paste

1.5 sachet

chermoula spice mix

(ContainsSulphites)

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

1 cube

chicken stock

1 packet

couscous

(ContainsGluten)

1 punnet

cherry tomatoes

1 unit

carrot

Not included in your delivery

olive oil

½ cup

water (for the sauce)

1 tbs

vinegar (white wine or red wine)

¾ cup

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat12.4 g
of which saturates3.9 g
Carbohydrate62.8 g
of which sugars20.6 g
Dietary Fibre0 g
Protein39.6 g
Cholesterol0 mg
Sodium838 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly chop the mint leaves. Grate the carrot (unpeeled).

2

Heat a large frying pan over a mediumhigh heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.

3

Add the garlic, tomato paste, chermoula spice blend (see ingredients list) and mango chutney to the pork mixture. Cook, stirring, until fragrant, 2 minutes. Add the water (for the sauce), carrot and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Season to taste with salt and pepper. TIP: Add an extra splash of water if the mixture is too thick!

4

While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork and stir through 1/2 the mint.

5

While the couscous is cooking, halve the cherry tomatoes and place in a medium bowl with the remaining mint, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.

6

Divide the mint couscous and cheat's Moroccan pork tagine between bowls and top with a spoonful of the dressed tomatoes. Sprinkle with the toasted almonds. TIP: For the low-calorie option, serve without the slivered almonds.