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  • 900g of pork shoulder or leg, cut into cubes
  • 1 tablespoon oil
  • 1 red onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 3 teaspoons Ras el Hanout spice mix
  • 600ml hot pork stock
  • 1 x 400g can chopped tomatoes
  • 75g dates, stones removed and halved
  • 50g dried apricots, halved
  • 1 x 400g can chickpeas, rinsed and drained
  • 100g couscous
  • 15g shelled pistachio nuts, roughly chopped
  • 15g fresh mint leaves, roughly torn
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