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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

113 g

Onion, chopped

10 g


10 g


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

3 tbsp

Tomato Paste

1 tbsp

Chermoula Spice Blend

(ContainsSesame/Sésame, Sulphites/Sulfite)

¾ cup



2 unit

Chicken Broth Concentrate

170 g

Green Beans, trimmed

2 tbsp

Mango Chutney

Not included in your delivery



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
Utensilsarrow down iconarrow down icon
Measuring Cups
Garlic Press
Small pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.