Name: Moroccan apricot pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram pork leg steaks, chopped; 3 teaspoon moroccan spice mix; 1 tablespoon vegetable or olive oil; 1 brown onion, halved, thinly sliced; 2 clove garlic, crushed; 1 green capsicum, chopped; 405 millilitre can apricot nectar; 2 chicken stock cubes; 1 1/2 cup couscous; flat-leaf parsley leaves, to serve

Moroccan apricot pork

Coated in wonderfully fragrant Moroccan spices, tender pork is simmered in sweet apricot nectar to create a delicious, flavoursome sauce. Serve with fluffy couscous for a tasty family dinner in no time at all.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

500 gram pork leg steaks, chopped

3 teaspoon moroccan spice mix

1 tablespoon vegetable or olive oil

1 brown onion, halved, thinly sliced

2 clove garlic, crushed

1 green capsicum, chopped

405 millilitre can apricot nectar

2 chicken stock cubes

1 1/2 cup couscous

flat-leaf parsley leaves, to serve

Method

1.Combine pork and 2 teaspoons of spice mix in a bowl. Heat half the oil in a frying pan over moderate heat. Cook pork, in batches, for 2 minutes each or until browned. Transfer to a heatproof bowl. Heat remaining oil in same pan over moderate heat. Add onion and garlic. Cook, stirring, 3 minutes or until soft. Return pork and any resting juices to pan. Add remaining spice mix, capsicum, nectar and crumbled stock cubes. Bring to a simmer. Simmer 10 minutes or until pork is cooked and sauce reduces.

2.Meanwhile, place couscous in a heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic food wrap. Stand 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains.

3.Divide couscous among serving bowls. Top with pork. Serve sprinkled with parsley.

Make ahead: Marinate pork in spice mix a day ahead. Cover, then refrigerate. Moroccan spice mix is available in the spice aisle of your supermarket.
Note

Women's Weekly Food