Pork & Plum Cous Cous

Serves: 6
Preparation Time: 10
Cooking Time: 15


  • 1 tbsp olive oil
  • 200g lean pork fillet, thinly sliced
  • 3 sticks celery, thinly sliced on the diagonal
  • 1L Campbell’s Real Stock - Salt Reduced Beef
  • 3 cups cous cous
  • 1 tsp dried sage or oregano leaves
  • ½ 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 mintues.

  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 5 minutes. Toss with a fork and serve.

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


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