boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
kosher salt and black pepper
medium onion, sliced 1/2-inch thick
low-sodium chicken broth
15-ounce can chickpeas, rinsed
dried apricots, halved
sliced scallions and chopped roasted almonds, for serving
- In a Dutch oven or large pot, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Scatter the onion over the pork.
- Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.
- In a small bowl, whisk together the cornstarch and ¼ cup water; stir into the pork. Add the chickpeas and dried apricots and simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more.
- Meanwhile, place the couscous in a small bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Serve with the stew and sprinkle with scallions and almonds.