Pork with Couscous & Root Vegetables the Editors of Publications International, Ltd.
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|
|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|
- 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.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||11 %|
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