Lay the pork on a board with the belly flap facing away from you.
Cut an incision halfway through the meat parallel to the board.
Open the loin and season with salt and pepper.
Mix prunes, apricots, and parsley in a bowl with seasoning.
Place stuffing on the pork, roll into a sausage shape, and tie with string.
Mix the paste ingredients together in a clean bowl.
Smear the paste over the pork and marinate for at least 30 minutes.
Brown the meat on a griddle or barbecue for 2-3 minutes per side.
Cook on reduced heat for 30-40 minutes and rest for 10 minutes.
Pour 150ml boiling water over the couscous and let it absorb.
Fluff with a fork and stir in the remaining couscous ingredients.
Slice the pork and serve with a spoonful of couscous.