North African Spiced Pork Freekeh
with Roasted Squash
Get ready for pops of flavour and colour with this hearty veggie and pork salad! Moroccan-spiced roasted squash and harissa onions bring depth and warmth to this weeknight wonder.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
340 g
Butternut Squash, cubes
1 tbsp
Moroccan Spice Blend
½ cup
Freekeh
(Contains Gluten)
1 unit
Vegetable Broth Concentrate
56 g
Onion, chopped
6 g
Garlic
1 tbsp
Harissa Paste
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
28 g
Dried Currants
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Combine freekeh, broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil, then reduce heat to low. Simmer, still covered, until liquid is absorbed, 25-28 min.
Toss squash and 1 tsp Moroccan Spice Blend with 1 tbsp oil (dbl bothfor 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.
While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the pork and 1/2 tsp Moroccan spice blend (dbl for 4 ppl). Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** Season with salt and pepper. Transfer to a plate and cover to keep warm.
Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until softened, 2-3 min. Add garlic and harissa paste. Cook, stirring often, until fragrant, 30 sec. Transfer harissa spiced onions to a small bowl.
When freekeh is done, add harissa spiced onions, spinach, half the currants and half the almonds. Stir together, until spinach wilts, 1-2 min. Season with salt and pepper. Divide freekeh between plates and top with roasted squash and ground pork. Crumble over feta and sprinkle with remaining currants and remaining almonds.
