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
 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.


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