Moroccan Pork with Apricots

  • 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

Rule the Kitchen with More Recipe Faves

Pork rib roast with cranberry-apricot stuffing
Pork rib roast with cranberry-apricot stuffing
Time
100
Serves
4-6
Difficulty
Med
Pulled-Pork
Pulled Pork
Time
250
Serves
8
Difficulty
Med
Pork Jambalaya
Pork Jambalaya
Time
15
Serves
4
Difficulty
Easy
Moroccan-Style Chicken Soup
Moroccan-Style Chicken Soup
Time
45
Serves
5
Difficulty
Easy