Pork & Plum Cous Cous

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 15 minutes


  • 1 tablespoon olive oil
  • 200g lean pork fillet, thinly sliced
  • 3 sticks celery, thinly sliced on the diagonal
  • 4 cups Campbell’s Real Stock – Salt Reduced Beef
  • 3 cups cous cous
  • 1 teaspoon dried sage or oregano leaves
  • 1/2 cup pitted prunes, roughly chopped
  • 200g baby beans, cut into bite size pieces
  • 200g baby spinach leaves



  1. Heat oil in a large saucepan and cook pork until well browned. Stir in celery and cook for 2 minutes
  2. Add Campbell’s Real Stock and bring to the boil. Stir in cous cous, sage, prunes, beans and spinach
  3. Remove from heat and stand for 5 minutes. Toss with a fork and serve.

Serve with a side salad. Add a dollop of low fat natural yoghurt if desired.

Recipe and image kindly provided by Campbell Arnotts, visit their website for more recipes.

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