Quick Ras El Hanout Pork & Nutty Couscous
with Tomato Salad & Garlic Sauce
Pair juicy pork strips with Moroccan-inspired flavours and an almond-adorned couscous for a crowd-pleasing dinner you'll want to whip up on the regular!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Ras El Hanout
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Tomato
250 g
Pork Strips
1 packet
Tomato Paste
1
Lemon
1 packet
Spinach & Rocket Mix
Cooking Steps
• Boil the kettle. • Place couscous and chicken-style stock powder in a medium heatproof bowl. Add the 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 through flaked almonds and set aside.
• While couscous is cooking, roughly chop tomato into half-moons. • Cut lemon into wedges. • Roughly chop spinach & rocket mix. • In a medium bowl, place tomato and spinach & rocket mix. Drizzle with the white wine vinegar and olive oil. • Toss to combine and season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips, in batches, tossing, until golden, 2-3 minutes. • Meanwhile, combine ras el hanout, the honey, a squeeze of lemon juice and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato mixture and the butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute.
• Divide tomato pork, nutty couscous and salad between bowls. • Serve with garlic sauce and remaining lemon wedges. Enjoy!
