Chipotle Pork Cous Cous Bowl

Chipotle Pork Cous Cous Bowl

Name: Chipotle Pork Cous Cous Bowl with Spinach and Greek Style Salad Cheese
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 grams British Pork Mince; 120 grams Couscous; 20 grams Beef Stock Paste; 1 carton(s) Tomato Passata; 20 grams Chipotle Paste; 40 grams Baby Spinach; 50 grams Greek Style Salad Cheese; 240 milliliter(s) Boiling Water; 1 tbsp Honey; 20 grams Butter

with Spinach and Greek Style Salad Cheese

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Allergens:

Cereals containing gluten

•Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Pork Mince

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

20 grams

Beef Stock Paste

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

240 milliliter(s)

Boiling Water

1 tbsp

Honey

20 grams

Butter

Nutritional information

Energy (kJ)3221 kJ

Energy (kcal)770 kcal

Fat42.6 g

of which saturates19.1 g

Carbohydrate58.3 g

of which sugars14.5 g

Protein37.7 g

Salt3.62 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Frying Pan

•Medium Bowl

•Cling Film

Instructions

Boil a half-full kettle.
Meanwhile, heat a frying pan on medium-high heat (no oil).
Once hot, fry the pork, 5-6 mins. Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, put the couscous in a bowl.
Pour in the boiling water (see pantry), stir in half the beef stock, then cover tightly with cling film. Leave to the side for 10 mins.
Drain the fat from the mince. Season with salt and pepper.

Add the passata, chipotle, honey, butter (see pantry for both) and the remaining beef stock to the pork.
Bring to the boil and simmer, 2-3 mins.
Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
Add a splash of water if it's a little thick.