YIELD Makes 4 servings
Tagine is a traditional Moroccan stew typically made with chicken or lamb, vegetables and spices that is served over couscous. This tagine features pork tenderloin, which is naturally very lean and flavorful.
|1||tablespoon all-purpose flour|
|1||teaspoon ground cumin|
|1/4||teaspoon powdered saffron or 1/2 teaspoon turmeric|
|1/4||teaspoon ground red pepper|
|1/4||teaspoon ground ginger|
|1||pound well-trimmed pork tenderloin, cut into 3/4-inch medallions|
|1||tablespoon olive oil|
|1||medium onion, chopped|
|3||cloves garlic, minced|
|2‑1/2||cups chicken broth, divided|
|1/3||cup golden or dark raisins|
|1||cup uncooked couscous|
|1/4||cup chopped fresh cilantro|
|1/4||cup sliced toasted almonds (optional)|
- Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.
- Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.
- Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
- Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||20 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.