Instructions

01
Pat the pork tenderloin chunks dry with paper towels and season them all over with 1 teaspoon salt and half the black pepper.
02
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 6 minutes per batch. Transfer browned pork to a plate.
03
Reduce heat to medium. Add the remaining 1 tablespoon olive oil, onion, and carrots and sauté until onion is golden and softened, about 8 minutes.
04
Stir in the garlic, cumin, coriander, cinnamon, ginger, paprika, and turmeric. Cook until fragrant, about 1 minute.
Herb says
This is called blooming your spices. Heating them in oil wakes up their essential oils and flavors. Skip this, and you might as well just serve a bottle of cumin at the table.
05
Return pork and any accumulated juices to the pot. Add the chicken broth, diced tomatoes, apricots, chickpeas, and honey. Stir to combine.
06
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07
Remove lid and continue simmering uncovered for 15 to 20 minutes, until sauce has thickened and pork is very tender.
Herb says
Simmering uncovered here lets excess liquid evaporate and intensifies the sauce. It also makes your kitchen smell like a Marrakesh spice market.
08
While the tagine finishes, bring 2 cups water, 1/2 teaspoon salt, and the butter to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let steam, covered, for 5 minutes.
09
Fluff the couscous with a fork to separate the grains.
Herb says
Fluff, don’t stir! Stirring mashes the grains together and makes glue. Fluffing keeps it light and airy.
10
Off heat, stir lemon zest and juice into the tagine. Taste and adjust salt and pepper if needed.
11
To serve, spoon couscous onto plates or a large platter. Top with the pork tagine. Sprinkle with chopped cilantro and mint.

HERB

Tangier Management

Ingredients

Instructions