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Spiced pork with spinach and almonds over couscous and cucumber salad

This express recipe combines spiced pork and spinach with crunchy sliced almonds, served over a fresh couscous salad with cucumber and tomato. It's a quick dish, full of flavor and with a perfect balance between proteins and vegetables.

• Servings: 2
• Cook: 15 min

Ingredients

• 150 ml water
• salt
• 150 g couscous
• 30 ml olive oil
• 100 g spinach shoot
• 1 unit cucumber, in 0.5-1 cm half-moons
• 1 unit tomato, diced
• 250 g ground pork
• 50 g korma curry paste
• 4 g beef stock powder
• 15 g sliced almond
• 2 teaspoon red wine vinegar
• 1 g black pepper

Instructions

1. Cook the couscous: in a pan, bring the water to a boil with a pinch of salt. Meanwhile, place the couscous in a medium bowl, add a drizzle of oil and stir. When the water boils, pour it over the couscous, cover with plastic wrap and let sit for 5 minutes. Then fluff the grains with a fork.
2. Prepare the vegetables: cut the tomato into small cubes and the cucumber into 0.5-1 cm half-moons. In a salad bowl, mix 1/4 of the spinach, the cucumber, a drizzle of oil and the red wine vinegar. Season with salt and pepper and toss.
3. Cook the meat: in a pan over medium-high heat, heat a drizzle of oil. Add the pork and break it up with a spatula. Cook for 4-5 minutes until browned. Season with salt and pepper. Stir in the korma curry paste, beef stock, tomato and the remaining spinach. Cook for 2 more minutes, stirring to combine.
4. In the salad bowl with the couscous salad, adjust seasoning and mix well. Serve the salad on plates and top with the spiced meat and vegetables. Finish by sprinkling with the sliced almonds.

Nutrition (per serving)

• Calories: 894 kcal
• Protein: 37 g
• Carbohydrates: 68 g
• Fat: 43 g
• Fiber: 7 g