Pork with Couscous Root Vegetables
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Pork with Couscous & Root Vegetables
YIELD Makes 4 servings
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
- Serve pork and vegetables on couscous. Top servings evenly with currants. Garnish with thyme, if desired.
This recipe appears in:
Middle Eastern
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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