Warming aromatic pork with chickpeas & fennel
Pork Escalope, Raw
480 g, (120g each)
1 medium, sliced
1 medium, peeled and grated
1 inch slice(s), peeled and finely chopped
2 clove(s), finely chopped
1 teaspoons, level, lightly crushed
½ can(s), large, drained
Wholewheat Couscous, dry
Chicken stock cube(s)
15 g, chopped
- 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.
- 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.