Pork & Plum Cous Cous

Serves: 6

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

• 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

Method:

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.