500g 100% New Zealand Pork Pieces
1 onion, peeled and chopped
1 tsp minced garlic
3 tsp minced ginger
1 tsp whole cumin seeds
1/2 tsp ground cinnamon
2-3 firm ripe pears, peeled and cut into wedges
2 cups chicken stock
200g packet Diamond Moroccan Cous-Cous
3 dried apricots, finely sliced
1/4 cup toasted slivered almonds
2 tbsp fresh chopped coriande
1.
Heat a dash of oil in a
deep lidded frying pan, brown the 100% New Zealand Pork Pieces, set aside.
2. Cook the onion, garlic, ginger, cumin and cinnamon,
until the onion is just beginning to soften. Add pears and chicken stock and return the
pork to the pan. Cover and simmer very gently for 40 minutes or until tender.
3. In a small saucepan stir 1 tablespoon olive oil, 1 cup
boiling water and the Diamond Moroccan Cous-Cous flavour sachet and cous-cous. Stir
quickly for 5 seconds. Remove from heat, cover and stand for 3 minutes. Add apricots and
almonds, mix lightly with a fork.
4. Season the tagine with salt and pepper, stir in
coriander. Serve with the cous cous.
