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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Almonds, sliced(ContainsTree Nut/Noix)
Chermoula Spice Blend(ContainsSesame/Sésame, Sulphites/Sulfite)
Chicken Broth Concentrate
Green Beans, trimmed
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.