Combine couscous with dried apricots, pistachio and coriander for a sensational Moroccan-inspired stuffing.
The ingredient of Moroccan couscous stuffed roast pork
- 20g butter
- 1 tsp Moroccan seasoning
- 1/4 cup (60ml) chicken stock
- 1/4 cup (50g) couscous
- 1/3 cup (50g) dried apricots, coarsely chopped
- 2 tbsp toasted pistachios, coarsely chopped
- 2 tbsp coarsely chopped coriander
- 1 Coles Australian Free Range Egg, lightly whisked
- 1.5kg Coles Australian Boneless Pork Leg Roast
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- 2 brown onions, cut into wedges
- 1 3/4 cups (440ml) chicken stock, extra
The instruction how to make Moroccan couscous stuffed roast pork
- Preheat oven to 240C. Melt the butter in a frying pan over medium heat. Add Moroccan seasoning. Cook for 30 secs or until aromatic. Add the stock and bring to the boil. Add couscous and remove from heat. Swirl to combine. Cover with foil and set aside for 5 mins to soak. Use a fork to separate the grains. Add the apricot, pistachio and coriander. Toss to combine. Add egg and stir to combine.
- Place the pork, rind-side up, on a work surface. Pat pork dry with paper towel. Turn pork over and use a sharp knife to make a 5cm-deep cut under centre of meat to make a cavity for the stuffing. Place couscous mixture across centre of pork. Roll pork to enclose filling. Use kitchen string to tie pork at 3cm intervals to secure. Place pork, rind-side up, in a roasting pan. Drizzle with oil and sprinkle with sea salt. Roast for 30 mins or until the rind begins to crackle.
- Reduce oven to 180C. Arrange onion around the pork. Add the extra stock. Roast for a further 1 hour or until pork is just cooked through. Transfer to a platter. Set aside for 15 mins to rest.
Nutritions of Moroccan couscous stuffed roast porkcalories: