Moroccan-Style Pork Stew with Couscous
For an extraordinary meal, try this aromatic spiced pork stew. Couscous is often found in the dry bean or pasta aisle in many supermarkets.
3 boneless pork chops, cut into 3/4-inch cubes
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 large onion, halved crosswise and cut into thin wedges
2 green bell peppers, seeded and cut into 1/2-inch slices
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (14.5-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes, with juice
2 (5.5-ounce) cans hot-style vegetable juice
1 (8-ounce) can tomato sauce
1/2 cup raisins
1 (10-ounce) package couscous
- In a plastic bag combine the flour, onion salt, chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a few at a time, and shake to thoroughly coat with the flour mixture; set aside.
- In a large nonstick skillet heat the oil; cook and stir onion and green pepper until tender but not brown. Add pork and cook, stirring occasionally, for 2 to 3 minutes or until browned. Transfer mixture to a 4-quart casserole, reserving drippings.
- In a medium bowl stir together the beef broth and remaining flour mixture; stir into the drippings. Add the undrained tomatoes, vegetable juice, tomato sauce and raisins. Cook, stirring constantly, until the mixture thickens. Cook, stirring constantly, one minute longer.
- Pour broth mixture over pork and vegetables and stir to combine.
- Bake, covered, in a 350°F (175°C) oven for 45 minutes or until vegetables are tender, stirring occasionally. Prepare couscous according to package directions.
- To serve, spoon the couscous into soup bowls. Ladle stew over the couscous.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 472 calories Protein 24 grams Fat 7 grams Sodium 840 milligrams Cholesterol 29 milligrams.
Recipe provided courtesy of National Pork Board.