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Primula Pork & Apricot Tagine with Lemon Cous Cous

Serves 4

Ingredients

Pork & Apricot Tagine

  • 500g pork steak, cubed
  • large onion peeled & diced
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, peeled & grated
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon coriander seeds crushed or 1 level teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 1 x 400g can chickpeas, drained
  • 1 x 400g can apricot slices (in juice), drained
  • 150g pitted dates, chopped in half
  • 300ml chicken stock
  • 1 tablespoon vegetable oil
  • 2 pots of Primula BBQ Salsa Dip

Lemon Cous Cous

  • 250g dried cous cous
  • Juice & zest of 1 lemon
  • 2 teaspoons olive oil
  • Fresh parsley to garnish

Method

  1. Gently heat the oil in a saucepan & add in the onion, ginger, garlic, cinnamon, coriander & cumin.  Fry until the onions are soft.
  2. Add in the pork & stir fry until the meat is slightly coloured.
  3. Transfer either to a lidded casserole dish for oven cooking, a slow cooker or leave in the saucepan.
  4. Add in the apricots, dates, chickpeas, chicken stock & Primula BBQ Salsa dips & stir well.
  5. Either cover & put in the oven at 150ºC/Gas Mark 2 for 2 ½  hours, bring to the boil then reduce heat, cover & slowly simmer for 2 ½ hours or cook in a slow-cooker for 6-8 hours on a low setting.

For Lemon Couscous:

  1. Place 250g of couscous in a bowl.
  2. Pour over 300ml of boiling water, stir well & cover.
  3. Leave to stand for 5 minutes.
  4. Separate the grains and fluff up with a fork and then add in the olive oil, zest & juice of the lemon & stir well.
  5. Garnish with parsley & serve.

Tasty tip:  For a touch of spice why not try using Primula Spicy Salsa?