From lovepork.co.uk
Cooking time: 2 hrs 30 minutes
Cooking skill: Easy
Ingredients:
12.4oz – 1lb British mini boneless pork shoulder or leg joint
2 tsp oil
1 small red onion, peeled and roughly chopped
1 garlic clove, peeled and crushed
2 tsp Ras el Hanout spice mix
10 fl. Oz hot pork stock
½ can chopped tomatoes
1 ½ oz dates, stoned and halved
½ can chickpeas, rinsed and drained
1 1/2oz plain couscous
Small handful shelled pistachio nuts, roughly chopped
Small handful fresh mint leaves, roughly torn
Method:
- Preheat the oven to 400°F. 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