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Pork with Couscous Root Vegetables

Pork with Couscous & Root Vegetables

Pork with Couscous & Root Vegetables


Makes 4 servings


1 teaspoon vegetable oil
1/2 pound pork tenderloin, thinly sliced
2 sweet potatoes, peeled and chopped
2 medium turnips, peeled and chopped
1 carrot, sliced
3 cloves garlic, finely chopped
1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 cup reduced-sodium vegetable broth
1/2 cup pitted prunes, cut into thirds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup quick-cooking couscous, cooked
2 tablespoons dried currants


  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add pork, sweet potatoes, turnips, carrot and garlic. Cook and stir 5 minutes. Stir in chickpeas, vegetable broth, prunes, cumin, cinnamon, allspice, nutmeg and pepper. Cover; bring to a boil over high heat. Reduce heat to medium-low. Simmer 30 minutes.
  2. Serve pork and vegetables on couscous. Top servings evenly with currants. Garnish with thyme, if desired.

Nutritional Information

Sodium 500 mg
Protein 26 g
Fiber 17 g
Carbohydrate 88 g
Cholesterol 30 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 11 %
Calories 508

Dietary Exchange

Meat 2
Vegetable 2
Fruit 1
Starch 4

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