2 tbsp pistachio nuts, toasted and roughly chopped
salt and freshly ground black pepper
For the marinade, place all of the ingredients into a blender and blitz to a paste. Rub the marinade into the pork slices, cover and put in the fridge for 24 hours.
After 24 hours, heat the oil in a large frying pan, add the onion and garlic cloves and sweat for 2–3 minutes. Add the pork and its marinade, stock, bay leaf and apricots and braise very gently over a low heat for 2–3 hours, or until very tender.
For the couscous, place the couscous in a large bowl with the cinnamon stick. Cover with boiling water, place a plate over the bowl and leave for 10 minutes. Meanwhile, mix the vinegar, sugar and oil together in a small bowl. Fork the vinegar mixture though the cooked couscous. Stir in the chopped herbs, orange and lemon zests, raisins, almonds and pistachios and season with salt and pepper.
Cut the pork slices into four portions and place on warmed plates. Spoon some of the marinade with the onion, garlic cloves and apricots over the pork. Serve immediately, with the couscous alongside.