Preparation time: 10 minutes minutes
Cooking time: 15 minutes minutes

Serves 6


1 tbsp olive oil
200g lean pork fillet, thinly sliced
3 celery sticks, thinly sliced on the diagonal
4 cups Salt Reduced Beef Stock
3 cups cous cous
1 tsp 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 stock and bring to the boil. Stir in cous cous, sage, prunes, beans and spinach.

3. Remove from heat and stand 5 minutes. Toss with a fork and serve.

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



• 1.5 KG lean pork shoulder (any lean meat can be used)
• Chopped onions
• Chopped Jalapeños
• Garlic
• Mexican Chili Powder
• Pollo seasoning NB1
• ginger
• Pepper
• Lime Juice
• Orange zest
• Cilantro

Place all ingredients in a slow cooker.

Cook for 4 hours on high or 8 hours on low

Serve with steamed vegetables.

NB1 Pollo seasoning

·      ½ Tsp. Black Pepper

·      ½ Tsp. Garlic Powder

·      ½ Tsp. Cumin

·      ¼ Tsp. Oregano


Moroccan lamb 1           Moroccan lamb 3         Moroccan lamb 2


Works well with ant lean meat.


½ Kg Skinless chicken


1 tbs cumin

1 tbs coriander

1 tbs ground cinnamon

¼ cup Greek yoghurt

2 tbs lemon rind

2 tbs lemon juice


1 ½ cups couscous

1 ½ cup boiling water

½ cup dried currants NB1

¼ cup finely cut coriander leaves.

Teamed with home grown cucumber salad.


  1. Marinate the chicken in the ingredients listed above for at least 20 minutes. Overnight is better.
  2. Cook the Couscous in the boiling water as per instructions on the pack.
  3. Add the currents and coriander leaves at the last moment.
  4. Cook the chicken on the BBQ.


NB 1 some diabetics may find these effect their sugar. If so leave them out.