Go Back
Slow Cooker Moroccan Spiced Pork Tagine with Couscous
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl
  • Small Saucepan

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1.5-inch chunks
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced into rounds
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, chopped
  • 1 can (14 ounces) diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup couscous
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Place the pork chunks in the slow cooker. Add the diced onion, minced garlic, sliced carrots, and drained chickpeas.
  • In a small bowl, stir together the cumin, coriander, cinnamon, paprika, ginger, salt, and black pepper. Sprinkle the spice mix over the pork and vegetables.
  • Pour the diced tomatoes, chicken broth, and chopped apricots into the slow cooker. Drizzle the olive oil over the top and stir gently to combine everything.
  • Cover and cook on low for 7 to 8 hours, until the pork is very tender and pulls apart easily with a fork.
  • About 10 minutes before serving, bring 1 cup of water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls and top with the pork tagine. Sprinkle with chopped cilantro before serving.

Notes

For a thicker sauce, remove the lid during the last 30 minutes of cooking so some liquid can evaporate. If the apricots taste too sweet for your preference, reduce the amount by a couple of tablespoons next time. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Small Bowl, Small Saucepan