Easy Pork Chilli & Spinach Couscous
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Easy Pork Chilli & Spinach Couscous

Easy Pork Chilli & Spinach Couscous

with Sour Cream & Tomato Corn Salsa

Easily whip up this recipe for our take on the classic salad bowl - packed with refreshing veggies and a rich, tomatoey base. Don't forget a dollop of sour cream to perfectly compliment the warmth of our Mexican Fiesta spice blend.

This recipe is under 650kcal per serving.

Tags:
Quick Prep
Quick
Spicy
Under 650kcal
Over 30g protein
Allergens:
Gluten
Wheat
Milk

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 bag

baby spinach leaves

1

tomato

1 tin

sweetcorn

2 packet

garlic paste

1 sachet

Mexican Fiesta spice blend

1 box

passata

1 packet

couscous

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

1 sachet

vegetable stock powder

1 packet

Light Sour Cream

(Contains Milk;)

½

lime

1 packet

pork mince

Not included in your delivery

olive oil

drizzle

white wine vinegar

¼ tsp

salt

20 g

butter

¾ cup

boiling water

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Nutritional Values

Energy (kJ)2555 kJ
Fat25.1 g
of which saturates9.8 g
Carbohydrate55 g
of which sugars14 g
Protein36.1 g
Sodium1524 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Boil the kettle. Roughly chop baby spinach leaves and tomato. • Drain sweetcorn. • Cut lime into wedges. • In a medium bowl, combine tomato, corn and a drizzle of white wine vinegar and olive oil. Season.

2
2

• Heat a large frying pan over medium-high heat (no need for oil!). • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. • Add the passata, the salt and butter and simmer, until slightly thickened, 3-4 minutes.

TIP: SPICY! The spice blend is hot, use less if you're sensitive to heat.

3
3

• While the chilli is cooking, in a medium bowl, combine couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork, stir spinach through and set aside.

4
4

• Divide spinach couscous between bowls. • Top with pork chilli and tomato corn salsa. • Serve with sour cream and lime wedges. Enjoy!