with Charred Bell Pepper and Couscous
Ready in less than 15 minutes, our Jerk Spiced Pork and Black Bean Bowl is super speedy and full of flavour. The jerk seasoning that contains paprika, cayenne, pimento and thyme for a delicious collision of sweet, spicy and savoury.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Couscous
120 grams
Chicken Stock Paste
20 grams
British Pork Mince
240 grams
Black Beans
1 carton(s)
Jerk Paste
50 grams
Tomato Passata
1 carton(s)
Baby Spinach
40 grams
Boiled Water for the Couscous
200 milliliter(s)
Honey
1 tbsp
Water for the Sauce
100 milliliter(s)
Butter
10 grams
- Boil a full kettle.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Put the couscous in a bowl. Pour in the boiled water for the couscous (see pantry for amount).
- Stir in half the chicken stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Add the pork mince and pepper.
- Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Drain and rinse the black beans.
- When the mince has browned, drain and discard any excess fat.
- Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle.
- Stir in the jerk paste. Fry for 30 secs.
- Stir in the black beans, passata, honey, water for the sauce (see pantry for both amounts) and remaining chicken stock.
- Bring to a boil. Simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Season with salt and pepper and stir in the butter (see pantry for amount).
- Fluff up the couscous and share between your bowls.
- Spoon over the pork to finish.
3485
kJ
Energy (kJ)
833
kcal
Energy (kcal)
36.6
g
Fat
13.3
g
of which saturates
75.9
g
Carbohydrate
21
g
of which sugars
17.4
g
Dietary Fibre
43.1
g
Protein
5.04
g
Salt
