Photo of Aromatic pork with chickpeas & fennel by WW

Aromatic pork with chickpeas & fennel

Points® value
Total Time
20 min
5 min
15 min
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.


Harissa paste

2 tablespoon(s)

Pork Escalope, Raw

480 g, (120g each)

Olive Oil

1 tablespoon(s)


1 medium, sliced

Carrots, raw

1 medium, peeled and grated

Root Ginger

1 inch slice(s), peeled and finely chopped


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


  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.