Ingredients

• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 3 tsp coriander seeds
• 3 garlic cloves
• pinch saffron
• 2 dried red chillies
• finely chopped
• 2 tbsp finely chopped fresh coriander
• 5 tbsp olive oil
• 2 slices pork shoulder
• about 7.5cm/3in thick
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic head
• separated into peeled whole cloves
• 750ml/1¼ pints chicken or lamb stock
• 1 bay leaf
• 10–15 dried apricots
• 300g/10½oz couscous
• 1 cinnamon stick
• 1 tbsp red wine vinegar
• 1 tsp caster sugar
• 3 tbsp olive oil
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh coriander
• 1 tbsp finely chopped fresh flatleaf parsley
• 1 unwaxed orange
• zest only
• 1 unwaxed lemon
• zest only
• 2 tbsp raisins
• 2 tbsp flaked almonds
• toasted
• 2 tbsp pistachio nuts
• toasted and roughly chopped
• salt and freshly ground black pepper

Directions

• For the marinade
• place all of the ingredients into a blender and blitz to a paste. Rub the marinade into the pork slices
• cover and put in the fridge for 24 hours.
• After 24 hours
• heat the oil in a large frying pan
• add the onion and garlic cloves and sweat for 2–3 minutes. Add the pork and its marinade
• stock
• bay leaf and apricots and braise very gently over a low heat for 2–3 hours
• or until very tender.
• For the couscous
• place the couscous in a large bowl with the cinnamon stick. Cover with boiling water
• place a plate over the bowl and leave for 10 minutes. Meanwhile
• mix the vinegar
• sugar and oil together in a small bowl. Fork the vinegar mixture though the cooked couscous. Stir in the chopped herbs
• orange and lemon zests
• raisins
• almonds and pistachios and season with salt and pepper.
• Cut the pork slices into four portions and place on warmed plates. Spoon some of the marinade with the onion
• garlic cloves and apricots over the pork. Serve immediately
• with the couscous alongside.