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Pork Tagine

Pork Tagine

with Moroccan Mint Couscous and Toasted Almonds

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Take a little bit of refreshing mint, add a little almond crunch, a handful of raisins for sweetness and what have you got? Why, it’s the perfect accompaniment to delicious cheat's Moroccan pork tagine!

Allergens:Tree Nut/NoixSesame/SésameSulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

113 g

Onion, chopped

10 g

Garlic

10 g

Mint

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

3 tbsp

Tomato Paste

1 tbsp

Chermoula Spice Blend

(ContainsSesame/Sésame, Sulphites/Sulfite)

¾ cup

Couscous

(ContainsWheat/Blé)

2 unit

Chicken Broth Concentrate

170 g

Green Beans, trimmed

2 tbsp

Mango Chutney

Not included in your delivery

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories749 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate51 g
Sugar16 g
Dietary Fiber22 g
Protein40 g
Cholesterol79 mg
Sodium538 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Garlic Press
Small pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* In a small pot, bring 1 cup water (double for 4 ppl) and 1 broth concentrate (double for 4 ppl) to a boil over high heat. Roughly chop the almonds. Mince or grate the garlic. Cut the green beans into 1-inch pieces. Roughly chop half the mint leaves (all for 4 ppl).

2

Once the water is boiling, remove the pot from the heat and stir in the couscous. Cover and let stand, until the couscous is tender and water has been absorbed, 5 min.

3

Heat a large non-stick pan over medium heat. Add the 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 the almonds to a plate and set aside.

4

Add a drizzle of oil to the same pan, then the onions. Cook, stirring occasionally, until softened, 2-3 min. Add the pork and chermoula spice blend. Cook, breaking up the pork into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)

5

Stir the green beans, mango chutney, garlic, tomato paste, remaining broth concentrate(s) and 1 cup water (double for 4 ppl) into the pan. Bring to a boil over high heat, then reduce the heat to medium-low. Simmer until the tagine is slightly thickened, 5-6 min. Season with salt and pepper.

6

Fluff the couscous with a fork. Stir in the almonds and mint, then divide between plates. Top with the tagine.