Moroccan-Spiced Pork & Currant Rice
with Cucumber-Tomato Salsa & Garlic Sauce
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
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.*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Cucumber
1 packet
Currants
(May be present: Gluten, Soy, Wheat, Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 packet
Mint
250 g
Pork Strips
1
Tomato
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
1 tsp
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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, currants and a good pinch of salt. 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!
• 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.
• 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.
• 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. Crumble over fetta cubes and tear over mint. • Serve with garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fresh, clean flavours, with the currants adding a nice touch to the rice.
- Ease of prep: Customers found this dish quick and simple to prepare.
- Suggestions: Some preferred more variety in the salad, suggesting broccoli, carrot, or green beans instead.
- Leftovers: The dish can be enjoyed cold as a refreshing meal option.
