Moroccan Pork & Currant Couscous with Greens
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up Moroccan-spiced pork with currants stirred through a zesty couscous, topped with flavourful fetta and roasted almonds for crunch.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
baby broccoli
1
leek
1 packet
pork loin steaks
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
Chicken-Style Stock Powder
1
lemon
1 bag
Mixed Leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 bag
herbs
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition Values
Utensils
Instructions
• Chop baby broccoli. Thinly slice leek. Slice pork into strips • Heat olive oil in a frying pan over high heat. Cook baby broccoli and leek until tender, 4-6 mins • Add garlic paste and cook until fragrant, 1 min. Season and transfer to a bowl • Return pan to high heat with oil. Cook pork until browned, 1-2 mins • Add curry paste and a splash of water. Cook until fragrant, 1 min.
• Boil the kettle • In a large bowl, combine couscous, currants, stock and boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) • Cover and set aside for 5 mins • Cut lemon into wedges.
• Fluff up couscous with a fork, add mixed leaves and a squeeze of lemon juice. Season and toss • Plate up couscous, veggies and pork. Top with almonds and crumbled cheese • Serve with remaining lemon and torn herbs