Richly Fragrant Pork Couscous
with Greek-style cheese, almonds & raisins
In this recipe, you'll use wholewheat couscous. This contains plenty of fibre, meaning that this recipe is both nutritious and delicious!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Pork sausage with tomato & rosemary
(May be present Soy, Gluten, Egg, Mustard, Celery)
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
150 g
Sliced carrots
100 g
Passata
¼ sachet(s)
African-inspired spice mix
50 g
Spinach
25 g
Greek-style cheese
(Contains Milk)
20 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
20 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ tablespoon
Olive oil
75 milliliters
Low sodium beef stock
¼ tablespoon
Extra virgin olive oil
30 milliliters
Water for the sauce
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Transfer the carrot to a pot or saucepan and then submerge with water.
- Boil for 8 - 9 minutes, covered, then drain and set aside.
- Prepare the stock in the meantime.
Did you know.. carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- In a bowl, combine the couscous with the raisins, white wine vinegar, extra virgin olive oil and honey (see pantry for amounts).
- Stir in the stock, then add the spinach and cover the bowl with plastic wrap.
- Set aside for 8 minutes, then mix well to combine.
- Cut open the sausages and squeeze the meat out of the skins.
- Heat the olive oil in a frying pan over medium high heat. Fry the sausage meat for 4 minutes, then add the passata, African-inspired spices and the water for the sauce (see pantry for amount).
- Bring to the boil, then cook gently over a low heat for 2 - 3 minutes.
- Add the carrot and mix well to combine. Season to taste with salt and pepper.
- Serve the spinach couscous on plates.
- Top with the sauce and crumble over the Greek-style cheese.
- Garnish with the almonds to finish.