• 1 tbsp sunflower oil
  • 200 g shallots, halved
  • 200 ml hot vegetable stock, made with 1 vegetable stock cube
  • 200 ml Original Somerset cider
  • 100 g dried apricots, halved
  • 200 g cherry tomatoes
  • 300 g leftover roast pork, shredded
  • 3 tsp harissa
  • 400 g tinned chickpeas, drained and rinsed
  • 250 g couscous, to serve
  • 14 g bunch fresh flat-leaf parsley, washed and chopped, to serve


  1. 1

    Heat the oil in a large pan. Add the shallots and cook for 5 minutes until golden. Pour in the stock and cider and bring to the boil. Add the apricots and reduce to a simmer. Cook for 10 minutes. Add the tomatoes, pork, harissa and chickpeas and cook gently for a further 10 minutes.

  2. 2

    Meanwhile, put the couscous in a bowl and pour over boiling water until just covered. Cover the bowl and leave for a few minutes until all the water has been absorbed. Fluff up the grains with a fork and serve with the pork. Scatter with the parsley to serve.

Nutritional Details

Each serving provides
  • Energy 2160kj 516kcal 26%
  • Fat 10.7g 15%
  • Saturates 1.8g 9%
  • Sugars 16.2g 18%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

61.7g carbohydrate 9.6g fibre 35.3g protein

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