Directions

1. Preheat your crockpot to high. Combine the coriander with 2 teaspoons salt and 1 teaspoon ground black pepper. Season the pork with 1/2 the spice mixture.
2. Mix the remaining spice mixture into the flour. Add a film of olive oil to the crockpot to heat. Dredge the pork in the flour, shaking off any excess. Add half of it to the crockpot and brown it on all sides. Remove the pork then repeat the process until all of the meat is browned (10-12 minutes). Add all meat to crockpot. Add in the remaining ingredients through the honey. Season with salt and pepper then cover and cook on high for 3.5 - 4 hours, until the pork is tender and the liquid has reduced and darkened.
3. Divide couscous between 4 bowls. Ladle the pork on top of the couscous. Garnish with almonds and parsley and serve.
4. Tips - If you can't sear your meat in your crock pot, use a large sauté pan over medium-high heat. - Tie your herb bunches with kitchen twine to make it easy to remove the stems. - If you don't own a slow cooker, cook the pork in a large, heavy-bottomed pot with 3 times the liquid at 325°F. - Use chestnut honey if available.