tasty light spicy pulled pork and cous cous dinner for 2-3 people - original

Pork

choose 2 large pork chops - preferably non pen farmed (organic)

dash of oil

1 brown onion

2-4 cloves of garlic

1 tsp ras el hanout

2-3 cups of vegetable stock - campbells is great

heat the oil in an ovenproof casserole pot on a hot stove top

seer the pork chops until browned

remove from pot

put onions and garlic in the pot - cook until browned

return pork chops

add stock to cover chops

stir in the teaspoon of ras el hanout

bring to the boil

put pot into oven with the lid on - fan bake on 170C for 2 hours or until the meat falls of the bone 

shred or pull the meat apart discarding fat

spoon onion and vege juice onto pork and set aside to cool

cous-cous

 1 cup of cous cous - preferably larger Egyptian type

1 shallot, chopped very fine

1 clove crushed garlic

2 dried figs - chopped to small pieces - could use dates

1 tsp of ras el hanout

2 cups of water - add more if required

put all ingredients into a saucepan and boil until cous cous is tender, stirring frequently

rest for 3-4 minutes - cous cous should be fluffy

plate up couscous with a side of coleslaw, smashed avocado and a spoonful of hummus, top with the pork.

enjoy