Super Quick Chipotle Pork Couscous Bowl
with Sweetcorn, Spinach, Soured Cream and Smashed Avocado
Ready in less than 15 minutes, this Super Quick Chipotle Pork Couscous Bowl is spicy and delicious. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.
Allergens:
Cereals containing gluten
•Milk
The quantities provided above are averages only.
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
160 grams
Sweetcorn
2 unit(s)
Garlic Clove**
240 grams
British Pork Mince**
1 sachet(s)
Roasted Spice and Herb Blend
120 grams
Couscous
20 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
40 grams
Baby Spinach**
1 pot(s)
Smashed Avocado
75 grams
Soured Cream**
Not included in your delivery
200 milliliter(s)
Boiling Water
1 tbsp
Honey
20 grams
Butter
Utensils
•Sieve
•Grater
•Kettle
•Large Frying Pan
•Medium Bowl
•Cling Film
Instructions
1
- Boil a half-full kettle.
- Drain the sweetcorn. 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 and roasted spice and herb blend, 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.
2
- Put the couscous into a bowl.
- Pour in the boiling water (see pantry). 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.
3
- Add the garlic to the pork and cook, 1 min more.
- Stir in the sweetcorn, passata, chipotle (add less if you'd prefer things milder), honey, butter (see pantry for both) and remaining chicken stock paste.
- Bring to the boil and simmer, 2-3 mins.
- Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little thick.
4
- Fluff the couscous up with a fork. Share between your bowls.
- Spoon over the chipotle pork.
- Top with the smashed avocado. Dollop on the soured cream.
Enjoy!
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