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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
Chermoula Spice Blend(ContainsSesame/Sésame, Sulphites/Sulfite)
Chicken Broth Concentrate
Green Beans, trimmed
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).
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.
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.
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.**)
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.
Fluff the couscous with a fork. Stir in the almonds and mint, then divide between plates. Top with the tagine.