Slow Braised Pork Tagine with Green Olive and Lemon Cous Cous and Apple Yoghurt

Ingredients

(Serves 8 people)

For the slow braised pork

extra virgin olive oil

butter

2 brown onions (peeled and sliced)

2 cloves chopped garlic

1 heaped dessert spoon ras el hanout spice mix

1 dessert spoon ground cumin

1 teaspoon ground tumeric

1 teaspoon smoked paprika

2 carrots (diced)

1 stick celery (diced)

12 green beans, sliced lengthways

1 long red chilli sliced

6 fresh dates, roughly chopped

2kg pork shoulder (cut into large cubes)

1 litre crushed tomato

1 litre chicken stock

2 bay leaves

½ bunch coriander (chopped)

¼ bunch basil (chopped)

½ bunch Italian parsley (chopped)

For the cous cous

2 cups cous cous

3 cups chicken stock

¾ cup green olives (chopped)

zest of half a lemon

butter

extra virgin olive oil

sea salt

For the apple yoghurt

2 cups natural yoghurt

1 large granny smith apple (diced)

Method

1. Heat olive oil and butter in a large pot. Add the onion, garlic, ras el hanout, cumin, tumeric, smoked paprika, diced carrot, diced celery, green beans, chilli and dates. Fry until fragrant and vegetables are starting to brown.
2. Add the pork and stir well to ensure it is coated with the spice and vegetable mixture.
3. Add the crushed tomato, chicken stock and bay leaves. Bring to the boil and then reduce heat and simmer for 45-60 minutes or until pork is tender. Stir in the chopped coriander, basil and parsley just prior to serving.
4. To make the cous cous. Place the cous cous in a large heat proof bowl.
5. Bring the chicken stock to the boil. Pour the chicken stock over the cous cous. Add the butter and the olive oil. Stir well and cover with cling wrap. Allow to stand for 15 minutes.
6. Remove the cling wrap from the cous cous and add the lemon zest and green olives. Stir well and taste. Season with sea salt if necessary. Set aside and reheat before serving.
7. For the apple yoghurt. Combine the yoghurt and diced apple. Mix well.
8. To serve. Serve the slow braised pork accompanied by the green olive and lemon cous cous, a generous dollop of the apple yoghurt and a sprinkle of toasted almonds
9. Enjoy with a glass of Hollick Tempranillo