Middle Eastern Style Chermoula Pork
with Pepper, Carrot, Greek Style Cheese and Rice
- Milk
Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander. It lifts the tomato sauce that carries the pork, pepper and carrot in this recipe to make this colourful bowl that's ready in less than 25 minutes.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince, carrot and sliced pepper, fry until browned, 5-6 mins.
Use a spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and chermoula spice mix to the pork. Stir-fry for 1 min.
Next, pour in the passata, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil.
Once boiling, reduce the heat and simmer until the sauce has thickened, 3-4 mins, stirring occasionally.
While everything cooks, crumble the Greek style cheese into small pieces.
Once the mince is cooked and the sauce has thickened, season with salt and pepper.
Share the rice out between your bowls and spoon the stew on top.
Finish by scattering over the cheese
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's full, tasty flavour profile, with some noting a pleasant kick from the spices.
- Ease of prep: Reviewers found this recipe quick, simple to follow, and easy to cook.
- Suggestions: Consider reducing the spice mix for a milder taste; some found it too spicy even with half the amount.
- Portions: Several customers mentioned the rice portion was generous; consider reducing for a better balance.
