MoroccanCinnamon-lemon pork with apricot couscous

Source: www.sainsburysmagazine.co.uk

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6. Mix the lemon zest and juice with the cinnamon and seasoning. Drizzle half the mixture over the pork, rub in well; set aside for
   5 minutes.
2. Toast the seeds in a dry frying pan until they pop; put in a bowl.
3. Add the oil to the frying pan; sear the pork for
   4 minutes, turning to brown it on all sides. Transfer to the oven (on a baking tray if your frying pan doesn't have an ovenproof handle); roast for
   25 minutes until cooked. Let the pork rest for
   5 minutes then slice.
4. Meanwhile, stir the couscous and apricots into the rest of the lemon-cinnamon mixture in the bowl. Add a pinch of salt and 400 ml boiling water. Stir, cover the bowl with a plate; set aside for
   5 minutes. Stir in the mint and most of the seeds. Serve with the pork, with a dollop of yogurt. Scatter over the rest of the seeds and a few mint leaves. Lovely with green beans.

Nutrition

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