Heat the oil in a large pan. Add the shallots and cook for 5 minutes until golden. Pour in the stock and cider and bring to the boil. Add the apricots and reduce to a simmer. Cook for 10 minutes. Add the tomatoes, pork, harissa and chickpeas and cook gently for a further 10 minutes.
Meanwhile, put the couscous in a bowl and pour over boiling water until just covered. Cover the bowl and leave for a few minutes until all the water has been absorbed. Fluff up the grains with a fork and serve with the pork. Scatter with the parsley to serve.