Pork tagine with apricots, sultanas and orange

  • Prep time 20 mins
  • Cook time 2 hrs 30 mins
  • Serves 5+


  • 1 tbsp oil
  • 650g pork collar or shoulder, trimmed and large diced
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp Ras el Hanout
  • 400g can of chopped tomatoes
  • 600ml pork or vegetable stock
  • 75g sultanas
  • 75g dried apricots, quartered
  • 400g can of chickpeas, drained and rinsed
  • 100g couscous
  • 15g toasted flaked almonds
  • 1 orange, rind and juice
  • a handful of fresh mint leaves, roughly chopped


Slow-cooked pork tagine with couscous, chickpeas and fruit. Topped with mint and almonds.

  1. This recipe is suitable for slow cooking on the hob or in the oven; if oven cooked preheat the oven 180°C / 160°C fan / Gas 5.
  2. Heat the oil in a frying pan and fry the diced pork until browned. Remove from the pan.
  3. In same pan, fry the onions and garlic until lightly browned. Add the meat back into the pan.
  4. Add the spice and stir for a few minutes, then add the tomatoes, stock, sultanas and apricots. Transfer into a lidded saucepan if simmering on the hob or into a lidded ovenproof dish if cooking in oven.
  5. Cook for 1½ – 2 hours until the meat is tender.
  6. Remove the lid and add the couscous, chickpeas and orange. Continue to cook until all the liquid has been absorbed – for approximately 20 minutes.
  7. Serve sprinkled with chopped mint and flaked almonds.
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