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!
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slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
chermoula spice mix(ContainsSulphites)
mango chutney(ContainsTree NutsMay be present Egg)
water (for the sauce)
vinegar (white wine or red wine)
water (for the couscous)
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).
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.
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!
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.
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.
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.