HelloFresh's Moroccan-Spiced Pork & Currant Rice with Cucumber-Tomato Salsa & Garlic Sauce

This vibrant dish combines tender chermoula-spiced pork strips with sweet currant-infused basmati rice, complemented by a refreshing cucumber-tomato salsa and a drizzle of creamy garlic sauce.

Ingredients

• Pork strips
• Basmati rice
• Chermoula spice blend
• Chicken-style stock powder
• Currants
• Baby spinach leaves
• Tomato
• Cucumber
• Garlic sauce
• Honey (for glazing)
• Olive oil
• White wine vinegar
• Salt & pepper

Method

1. Boil water in a medium saucepan. Add basmati rice, chicken-style stock powder, and currants. Stir, cover with a lid, and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered for another 12 minutes until rice is tender and water is absorbed.

2. While the rice is cooking, thinly slice the tomato and cucumber into rounds. In a medium bowl, combine the sliced tomato and cucumber with a drizzle of white wine vinegar and olive oil. Season with salt and pepper to taste.

3. In a medium bowl, combine the chermoula spice blend with a drizzle of olive oil. Add the pork strips and toss to coat evenly.

4. Heat a drizzle of olive oil in a large frying pan over high heat. Cook the pork strips in batches, tossing, until golden and cooked through, about 2-3 minutes per batch. Remove from heat, return all pork to the pan, and add honey, tossing to coat.

5. Stir the baby spinach leaves through the cooked rice until combined and the spinach is wilted.

6. Divide the currant rice and cucumber-tomato salsa between bowls. Top with the chermoula-spiced pork strips and drizzle with garlic sauce

Nutrition Information (Per Serving)

• Calories: 546 kcal
• Protein: 33 g
• Carbohydrates: 70.4 g
• Fat: 13.9 g
• Fibre: 6.7 g

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