Ras-el-hanout Spiced Pork
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Ras-el-hanout Spiced Pork

with couscous, yoghurt and cranberry chutney

Peas, peppers and pork come together along with ras-el-hanout spice blend and cranberry chutney to create a recipe that's anything but ordinary. Try something different for dinner this week!

Tags:
Protein Rich
Quick
Under 650 calories
Discovery
Allergens:
Wheat
Milk
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Couscous

(Contains Wheat May be present Soya)

250 grams

Pork Mince

1 unit(s)

Bell Pepper

2 sachet(s)

Ras-el-Hanout

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Cranberry Chutney

120 grams

Peas

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)2596 kJ
Energy (kcal)620 kcal
Fat19.7 g
of which saturates6.9 g
Carbohydrate70.5 g
of which sugars25.2 g
Dietary Fiber2.8 g
Protein39.5 g
Cholesterol0 mg
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid

Instructions

Make the Couscous
1
  • Pour the couscous and half the stock into a bowl.
  • Stir in 200ml boiling water (500ml for 4p).
  • Cover with a plate or cling film.
  • Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Time to Fry
2
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the pepper and pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
  • Use a spoon to break up the mince as it cooks. Season with salt and pepper.
3
  • Add the ras-el-hanout and fry for 1 min more. 
  • Pour in the chopped tomatoes, remaining stock and ½ tsp sugar (double for 4p).
  • Cover and simmer for 5-6 mins.
  • Once simmered, stir through the peas and a knob of butter.
  • Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.
4
  • Fluff up the couscous with a fork and divide between bowls. 
  • Serve topped with ras-el-hanout spiced pork.
  • Drizzle over the cranberry chutney.
  • Finish with a dollop of yoghurt.
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