Fragrant Moroccan Pork Tagine

Nutrition per serve

Ingredients

• 100g silverbeet
• 20g slivered almonds
• 300g pork stir-fry
• 10g Moroccan seasoning
• 45g mango chutney
• 50g tomato paste
• 150g couscous
• 10ml olive oil
• 20g butter
• 200ml boiling water

Method

1. Step 1 — Toast almonds
   Thinly slice the silverbeet stems, then coarsely chop the leaves. Put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
2. Step 2 — Brown pork
   Separate the pork stir-fry. Heat 2 tsp olive oil in the same pan over high heat. Stir-fry the pork for 2-3 mins until cooked through. Add the Moroccan seasoning, mango chutney, tomato paste and 375ml (1½ cups) water and stir to combine.
3. Step 3 — Cook tagine
   Bring the pork mixture to the boil, then reduce the heat to medium-high heat and cook, stirring occasionally, for 6-7 mins until slightly thickened. Add the silverbeet and cook, stirring, for 2-3 mins until wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Soak couscous
   Meanwhile, put the toasted almonds, couscous and 20g chopped butter in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
5. Step 5 — Serve up
   Divide the almond couscous and pork tagine among plates and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander or parsley leaves for a burst of freshness.

Allergens

Milch, Almond, Sulfit, Gluten, Wheat