Pork Tagine with Apricots and Pistachios Pork Tagine with Apricots and Pistachios

Pork Tagine with Apricots and Pistachios

Easy to make with pork shoulder, collar, leg or daube, this mouthwatering tagine with apricots and sprinkled pistachios is a delicious dish worth waiting for.

Cooking Time

cooking time
2 hours 30 minutes

Easy Cooking Skill

cooking skill


5 people


  • 900g of boneless 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



Preheat the oven to 200°C, 180°C fan, Gas Mark 6.


Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.


Add the pork and brown on all sides.


Add the spice, stock, tomatoes, dates and apricots and stir well.  Cover the pan and place in the oven for 2 hours.


At the end of the cooking time, remove the lid and stir in the chickpeas and couscous.  Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.


Serve sprinkled with the pistachio nuts and mint leaves.