Easy Pork Chilli & Spinach Couscous
with Sour Cream & Tomato Corn Salsa
Easily whip up this recipe for our take on the classic salad bowl - packed with refreshing veggies and a rich, tomatoey base. Don't forget a dollop of sour cream to perfectly compliment the warmth of our Mexican Fiesta spice blend.
This recipe is under 650kcal per serving.
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
1 bag
baby spinach leaves
1
tomato
1 tin
sweetcorn
2 packet
garlic paste
1 sachet
Mexican Fiesta spice blend
1 box
passata
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
Light Sour Cream
(Contains Milk;)
½
lime
1 packet
pork mince
Not included in your delivery
olive oil
drizzle
white wine vinegar
¼ tsp
salt
20 g
butter
(Contains Milk;)
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Roughly chop baby spinach leaves and tomato. • Drain sweetcorn. • Cut lime into wedges. • In a medium bowl, combine tomato, corn and a drizzle of white wine vinegar and olive oil. Season.
• Heat a large frying pan over medium-high heat (no need for oil!). • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic paste and Mexican fiesta spice blend and cook, until fragrant, 1 minute. • Add the passata, the salt and butter and simmer, until slightly thickened, 3-4 minutes.
TIP: SPICY! The spice blend is hot, use less if you're sensitive to heat.
• While the chilli is cooking, in a medium bowl, combine couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork, stir spinach through and set aside.
• Divide spinach couscous between bowls. • Top with pork chilli and tomato corn salsa. • Serve with sour cream and lime wedges. Enjoy!