Wondering what all the hype about Cous Cous is? Cous Cous is great for making simple yet exotic dishes like Moroccan Pork Tagine. Ginger, cumin, cinnamon, apricots and the delicate taste of pears combine to bring the flavours of Morocco to your dinne Servings: 4

Moroccan Pork Tagine on Cous Cous Recipe Ingredients: 1 Onion, peeled and chopped 1 tsp Minced Garlic 1 tsp Minced Ginger 500 g 100% New Zealand Pork Pieces 1/2 tsp Cinnamon, ground 2-3 Firm Ripe Pears, peeled and cut into wedges 2 c Chicken Stock 2 tbsp Fresh Coriander, chopped 200g Packet Cous Cous 1 tsp Cumin seeds, whole 1/4 c Slivered Almonds, toasted 3 Dried Apricots, finely sliced

Directions:
Heat a dash of oil in a deep lidded frying pan, brown the 100% New Zealand Pork Pieces, set aside.

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.

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.

Season the tagine with salt and pepper, stir in coriander. Serve with the cous cous.