• 900g of pork shoulder or leg, cut into cubes
• 1 tablespoon oil
• 1 red onion, peeled and roughly chopped
• 2 garlic cloves, peeled and crushed
• 3 teaspoons Ras el Hannout spice mix
• 600ml hot pork stock
• 1 x 400g can chopped tomatoes
• 75g dates, stones removed and halved
• 50g dried apricots, halved
• 1 x 400g can chickpeas, rinsed and drained
• 100g couscous
• 15g shelled pistachio nuts, roughly chopped
• 15g fresh mint leaves, roughly torn

Method: Preheat the oven to 200°C, 180°C fan, Gas Mark 6

• Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.
• Add the pork and brown on all sides.
• Add the spice, stock, tomatoes, dates and apricots and stir well.  Cover the pan and place in the oven for 2 hours.
• At the end of the cooking time, remove the lid and stir in the chickpeas and couscous.  Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.
• Serve sprinkled with the pistachio nuts and mint leaves