Moroccan-style braised pork with couscous recipe
 This slow-cooked pork is braised over a low heat until really tender and served with herby couscous. 2 tsp cumin seeds2 tsp fennel seeds 3 tsp coriander seeds3 garlic clovespinch saffron2 dried red chillies, finely chopped2 tbsp finely chopped fresh coriander 5 tbsp olive oil 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 thick1 tbsp olive oil1 onion, finely chopped1 garlic head, separated into peeled whole cloves 750ml/1¼ pints chicken or lamb stock 1 bay leaf 10–15 dried apricots 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 couscous1 cinnamon stick1 tbsp red wine vinegar 1 tsp caster sugar3 tbsp olive oil1 tbsp finely chopped fresh mint1 tbsp finely chopped fresh coriander1 tbsp finely chopped fresh flatleaf parsley 1 unwaxed orange, zest only1 unwaxed lemon, zest only2 tbsp raisins2 tbsp flaked almonds, toasted2 tbsp pistachio nuts, toasted and roughly choppedsalt and freshly ground black pepper 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 Method 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. 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. 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. 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. 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. 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.