Don’t be put off by the spices in this dish… it’s not crazy-hot like Marrakech in August, but instead a dish of strong yet mellow flavours.  You can add an extra grated carrot or even some grated courgette to increase your vegetable intake without anyone noticing.

Spiced Moroccan Naked Pork Sausages & Lemon Couscous

Serves 4


1 pack HECK Naked Pork sausages

1 clove garlic

½ red onion

1 large carrot grated

1 lemon (zest and juice)

2 tbsp chopped mint

1 tbsp chopped coriander

500 ml chicken stock

1 tbsp olive oil

1 tsp red chilli flakes

1 tbsp ground cumin

1 tsp ground cinnamon

2 tsp ground turmeric


300 gm Couscous

75gm Dried apricots finely chopped


Over a medium heat, soften the red onion and garlic with the olive oil (use a low-cal cooking spray if you’re keen to reduce fat content).  Add the spices and grated carrot, cooking for a couple of minutes, and then the naked pork mince and break up with a spoon.  Add the apricots, stock and leave to simmer for 20 minutes.  

To make the couscous, pour 450ml of boiling water over the couscous, cover with a clean tea towel and leave to one side.  After 15 minutes, fluff the couscous up with a fork and add the lemon zest & juice, mint and coriander (reserving a small amount of herbs to serve).

To serve, spoon the couscous onto warmed plates and top with the pork mince.  Scatter with a smidge of chopped herbs and serve

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Nutritional Info

Serving Size: 468.25g

Amount Per Serving

Calories: 636kcal

Total Fat: 22.52g

Saturates: 5.95g

Sugars: 15.57g

Salt: 1.61g

Protein: 24.90g

Carbs: 80.87

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