INGREDIENTS
1 1/2 lb
Pork shoulder
1 tsp
Coriander, toasted and ground
2
Fresno chiles or jalapenos
2 cloves
Garlic
1
2- inch piece Orange peel
1
small bundle Oregano
1/2 cup
Parsley
2 cups
Red onion, medium
1
small bundle Thyme
1 tbsp
Honey
1/2 cup
Moroccan olives, oil-cured black pitted
4 cups
Couscous, cooked
1/2 cup
Flour
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
1/2 cup
Almonds, toasted
1 cup
Orange juice, fresh
1/2 cup
White wine