Serves 5
  • 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

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