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Moroccan Pork Stew, Cous Cous Salad

New plates, new dishes: Welcome to Flint, Wales! I brought some punchy flavours to my home here. Gotta step up the spice game! We've got a Moroccan Pork Stew packed full of flavour and a Sweet Potato, Orange and Almond Cous Cous salad. A dish bustling with dynamic tastes, textures, smells and sights. Recipe below!


For the Stew

800g Pork Shoulder, cut into Chunks

400g Dried Chickpeas

3 Onions, Peeled and finely sliced

1 Bulb of Garlic, peeled and minced

2 Inches of Ginger, grated

1 Tablespoon Smoked Paprika

1 Teaspoon Turmeric Powder

2 Teaspoons of Coriander powder

1 Big Bunch of Coriander, stems minced, half leaves set aside

400g Chopped Tomatoes

2 Teaspoons Tomato Paste

2 Teaspoons Dried Oregano

2 Teaspoons Marjoram

1 Teaspoon Rosemary

3 Tablespoons Malt Vinegar

Olive oil


For the Cous Cous Salad

1 Cup of Cous Cous

150g Raw Almonds, roughly chopped

1 Large Courgette, diced

1 Orange Kumara, peeled and diced

1 Orange, peeled and diced

Other half of the coriander leaves

1/4 Cup Fresh Oregano Leaves

1 Tablespoon Smoked Paprika

10 Dried Apricots thinly sliced

1 Teaspoon Marjoram

Garlic Powder

Lemon Juice


Olive Oil


In a large pot, pour a lug of olive oil and turn it to a medium heat. Brown the pork, then add the onions, garlic, ginger, paprika, turmeric, coriander powder and stems, oregano, marjoram and rosemary. Soften the onions, then add the chopped tomatoes, tomato paste and malt vinegar. Mix it through, then mix the dried chickpeas through too. Simmer until the meat is tender and the chickpeas are cooked.

Get started on the cous cous salad. Heat the oven to 180 C. Toss the kumara and courgette in the marjoram, 3 teaspoons of garlic powder and a generous sprinkle of salt and pepper. Put in the oven and cook until the kumara is soft.

While that's going, cook the cous cous as per packet instructions with the addition of the paprika, a tablespoon or two of olive oil and some salt and pepper. Once done, fluff up the cous cous with a fork.

Once the veges in the oven are done, take them out and mix with the cous cous along with the almonds, orange, coriander leaves, apricots and a spritzing of lemon juice.

Once the meat is tender and the chickpeas are cooked, reduce the sauce down until it's thick and sweet. Stir through the remaining coriander leaves. Salt and pepper to taste.

Serve with a squeeze of lemon or lime and some more almonds if you've got them!


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