Chermoula Pork Meatballs
with Carrot Couscous, Tomato Salsa & Almonds
Bursting with colour, aroma and zest, this dish is inspired by the lively night markets of Marrakech. The chermoula-spiced meatballs work a treat with the fluffy, earthy couscous, while the refreshing salsa cuts through the richness. Serve with adollop of yoghurt for tang and creaminess and a sprinkle of flaked almonds for crunch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
carrot
1
tomato
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork mince
1 sachet
chermoula spice blend
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
1
egg
(Contains Egg;)
¼ tsp
salt
½ tbs
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • Roughly chop tomato. Set aside. • In a large saucepan, melt the butter with a drizzle of olive oil over medium high heat. Cook carrot until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes.
• While the couscous is cooking, in a large bowl, combine pork mince, chermoula spice blend, the egg, fine breadcrumbs, the salt and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes.
• Fluff up couscous with a fork, then stir through baby spinach leaves. Set aside. • In a medium bowl, combine tomato, the white wine vinegar and a drizzle of olive oil. Season, then toss to coat.
• Divide carrot couscous between bowls. Top with chermoula pork meatballs, tomato salsa and a dollop of Greek-style yoghurt. • Sprinkle with flaked almonds to serve. Enjoy!