Aromatic pork with chickpeas & fennel
5
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This dish uses couscous, which helps to make it really quick and easy to prepare. Adding ginger, garlic and parsley gives it plenty of fresh, zingy flavour.
Ingredients
Harissa paste
2 tablespoon(s)
Pork Escalope, Raw
480 g, (120g each)
Olive Oil
1 tablespoon(s)
Onion
1 medium, sliced
Carrots, raw
1 medium, peeled and grated
Root Ginger
1 inch slice(s), peeled and finely chopped
Garlic
2 clove(s), finely chopped
Fennel Seeds
1 teaspoon(s), level, lightly crushed
Chickpeas, cooked
½ can(s), large, drained
Wholewheat Couscous, dry
150 g
Chicken stock cube(s)
1 cube(s)
Parsley, fresh
15 g, chopped
Instructions
1
Rub the harissa onto the escalopes. Heat 2 tsp of oil in a frying pan over a medium heat and cook the pork for 5-6 minutes, turning once. Remove and leave to rest.
2
Meanwhile, heat the remaining oil in a separate pan over a medium heat and cook the onion, carrot, ginger and garlic for 5 minutes, then add the fennel seeds. Continue to cook for a couple of minutes then stir in the chickpeas and couscous. Pour over the stock, remove from the heat, cover and leave for 10 minutes. Fluff up the grains with a folk and stir through the parsley, season and serve with the pork.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.