Chipotle Pork Cous Cous Bowl
with Spinach and Soured Cream
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chipotle Pork Cous Cous Bowl in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
240 grams
Pork Mince
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
240 milliliter(s)
Boiling Water
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
- Heat a frying pan on medium-high heat (no oil).
- Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Put the couscous into a bowl.
- Pour in the boiling water (see pantry) and stir in half the chicken stock paste.
- Cover tightly with cling film. Leave to the side, 10 mins.
- Drain the fat from the mince. Season with salt and pepper.
- Add the garlic to the pork and cook for 1 min more. Stir in the passata, chipotle paste (add less if you'd prefer things milder), honey, butter (see pantry for both) and the remaining chicken stock paste.
- Bring to the boil and simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add a splash of water if it's a little thick.
- Fluff the couscous up with a fork. Share between your bowls.
- Spoon over the chipotle pork.
- Add a dollop of soured cream.
Enjoy!
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