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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

340 g

Butternut Squash, cubes

1 tbsp

Moroccan Spice Blend

½ cup

Freekeh

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

56 g

Onion, chopped

6 g

Garlic

1 tbsp

Harissa Paste

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

28 g

Dried Currants

Not included in your delivery

3 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.