HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNorth African Spiced Pork Freekeh
North African Spiced Pork Freekeh

North African Spiced Pork Freekeh

with Roasted Squash

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Get ready for pops of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted squash and harissa onions bring depth and warmth to this weeknight wonder.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)
Allergens:Wheat/BléMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

340 g

Butternut Squash, cubes

1 tbsp

Moroccan Spice Blend

½ cup



1 unit

Vegetable Broth Concentrate

56 g

Onion, chopped

6 g


1 tbsp

Harissa Paste

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

28 g

Dried Currants

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat52 g
Saturated Fat12 g
Carbohydrate76 g
Sugar23 g
Dietary Fiber14 g
Protein40 g
Cholesterol85 mg
Sodium1040 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F.Wash and dry all produce. Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.


Toss squash and 1 tsp Moroccan Spice Blend with 1 tbsp oil (dbl bothfor 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.


While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.


Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the pork and 1/2 tsp Moroccan spice blend (dbl for 4 ppl). Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** Season with salt and pepper. Transfer to a plate and cover to keep warm.


Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and harissa paste. Cook, stirring often, until fragrant, 30 sec. Transfer harissa spiced onions to a small bowl.


When freekeh is done, add harissa spiced onions, spinach, half the currants and half the almonds. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper. Divide freekeh between plates and top with roasted squash and ground pork. Crumble over feta and sprinkle with remaining currants and remaining almonds.