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.

Nutritional Information per Serve: Energy 1962kJ, Protein 26g, Fat 5.1g, Saturated Fat 1.1g, Carbohydrate 76g,Fibre 4.1g, Sodium 636mg

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