Bring the water or stock to a simmer in a small saucepan or kettle. Using hot liquid will revive couscous quickly and evenly; cold liquid slows hydration and can make grains gummy.

Season the pork: pat the 600 g pork medallions dry with paper towel (this helps them brown). Mix 4 tsp ras el hanout with 1½ tsp salt and ½ tsp freshly ground pepper in a shallow bowl. Rub the spice mix and 2 tbsp of the olive oil evenly over the pork. Let rest 10–15 minutes at room temperature so the oil tames the spices and the meat relaxes for even cooking.

Prep the couscous base: heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt and sweat for 4–5 minutes until soft and translucent — this builds savory depth so the couscous isn't one-note. Add the minced garlic and fry 30–40 seconds until fragrant (don’t let it brown).

Bloom and hydrate the couscous: remove the pan from the heat. Stir in the 180 g dry couscous and the chopped 80 g dried apricots so they spread evenly. Pour 320 ml very hot water or stock over the couscous, add 1 tbsp olive oil, and 1/2 tsp salt. Cover tightly and let steam 6–8 minutes — the tight cover traps steam, gently cooking the couscous without stirring (stirring can break grains and make it gummy).

While the couscous steams, char the carrots: toss 320 g baby carrots with 1 tbsp olive oil, 1/4 tsp salt and fresh pepper. Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add the carrots in a single layer; allow them to blister without moving for 2–3 minutes, then toss/turn every 2 minutes until charred and tender (about 8–10 minutes). The high heat sears sugars for caramelized flavor.

Rest and finish the couscous: uncover the couscous and fluff with a fork to separate the grains (fork fluffing prevents clumping). Stir in the chopped parsley, toasted slivered almonds (32 g), and 1 tsp fresh lemon juice. Taste and adjust salt. The lemon brightens the sweet apricots and toasted almonds add textural contrast.

Preheat a grill pan, outdoor grill, or cast-iron skillet to medium-high. If using an oven, preheat to 200°C/400°F for finishing. A hot surface is essential to get a quick sear that locks juices and creates Maillard flavor.

Sear the pork: add a thin film of oil to the hot pan and place the pork medallions away from you. Sear 2–3 minutes per side until a deep golden-brown crust forms (don’t move them constantly — contact makes the crust). If your medallions are thicker than 2.5 cm, sear sides for an extra minute each to develop color.

Finish gently to avoid overcooking: transfer the seared pork to a baking sheet and finish in the 200°C oven for 6–8 minutes or continue on a medium grill for an additional 4–6 minutes, until an instant-read thermometer reads 62–63°C (145°F) for medium-rare to medium. Why: Pork is lean; stopping at 62–63°C ensures juicy meat that will carryover-cook to safe temperature while remaining tender.

Rest the pork 8–10 minutes under a loose tent of foil so juices redistribute; slicing too early causes juices to run out and the meat to dry. While it rests, warm the carrots briefly in the pan if needed and finish the couscous if it cooled.

Slice the pork crosswise into medallions and arrange over a bed of apricot couscous with charred carrots to the side. Drizzle each plate with the remaining 1 tsp lemon juice per serving and, if using, 1 tsp pomegranate molasses or a harissa vinaigrette to add acidity and a sweet-tart counterpoint to the warm spices.

Garnish with the remaining chopped parsley and an extra sprinkle of toasted slivered almonds. Serve immediately so the pork is warm and the couscous stays light and fluffy.