Combine couscous with dried apricots, pistachio and coriander for a sensational Moroccan-inspired stuffing.
Serves66
Cook time1 hr 35 mins1 hour 35 minutes
Prep time30 mins30 minutes, + 5 mins standing & 15 mins resting time
+ 5 mins standing & 15 mins resting time
Ingredients
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 tbs toasted pistachios, coarsely chopped
2 tbs coarsely chopped coriander
1 Coles Australian Free Range Egg, lightly whisked
1.5kg Coles Australian Boneless Pork Leg Roast
1 tbs olive oil
1 tsp sea salt flakes
2 brown onions, cut into wedges
1 3/4 cups (440ml) chicken stock, extra
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Method
Step 1
Preheat oven to 240°C. 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.
Step 2
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.
Step 3
Reduce oven to 180°C. 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.
Prep time30 mins30 minutes, + 5 mins standing & 15 mins resting time
+ 5 mins standing & 15 mins resting time
Ingredients
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 tbs toasted pistachios, coarsely chopped
2 tbs coarsely chopped coriander
1 Coles Australian Free Range Egg, lightly whisked
1.5kg Coles Australian Boneless Pork Leg Roast
1 tbs olive oil
1 tsp sea salt flakes
2 brown onions, cut into wedges
1 3/4 cups (440ml) chicken stock, extra
Description
Combine couscous with dried apricots, pistachio and coriander for a sensational Moroccan-inspired stuffing.
Method
Step 1
Preheat oven to 240°C. 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.
Step 2
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.
Step 3
Reduce oven to 180°C. 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.
