Moroccan Pork with Apricots

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
1 tbsp sunflower oil by Sainsbury’s
200g shallots, halved
200ml hot vegetable stock, made with one vegetable stock cube by Sainsbury’s
200ml Sainsbury’s Original Somerset cider (or apple juice)
100g dried apricots by Sainsbury’s, halved
200g Sainsbury’s cherry tomatoes
300g leftover roast pork, shredded
2-3 tsp harissa by Sainsbury’s
400g tin chickpeas by Sainsbury’s, drained and rinsed
250g couscous by Sainsbury’s, to serve
½ x 28g pack fresh flat-leaf parsley by Sainsbury’s, washed and chopped, to serve

Heat the oil in a large pan. Add the shallots and cook for 5 minutes until golden. Pour in the stock and cider and bring to the boil.

Add the apricots and reduce to a simmer. Cook for 10 minutes. Add the tomatoes, pork, harissa and chickpeas and cook gently for a further 10 minutes.

Meanwhile, put the couscous in a bowl and pour over boiling water until just covered. Cover the bowl and leave for a few minutes until all the water has been absorbed.

Fluff up the grains with a fork and serve with the pork. Scatter with the parsley to serve.

Recipe courtesy of Sainsbury's

Other recipes with pork

Other recipes with chickpea