Preparation Time: 10 minutes
Cooking Time: 6 hours 30 minutes
Cuisine: Moroccan
1 1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 16-ounce cans garbanzo beans, drained
12 ounces plum tomatoes, cut into 1-inch cubes (about 2 cups)
1 large yellow bell pepper, seeded, cut into 1-inch squares
1/2 cup chopped red onion
1/2 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
3 cloves garlic, minced
2 teaspoons instant chicken bouillon
1 1/2 teaspoons ground cumin
2 tablespoons peanut butter
Hot cooked couscous (optional)
Servings: 6
Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined.
Place pork slices on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until pork is tender. Stir in peanut butter. Serve over couscous if desired.
Servings: 6
Cooking Time: 6 hours 30 minutes
Cuisine: Moroccan
1 1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 16-ounce cans garbanzo beans, drained
12 ounces plum tomatoes, cut into 1-inch cubes (about 2 cups)
1 large yellow bell pepper, seeded, cut into 1-inch squares
1/2 cup chopped red onion
1/2 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
3 cloves garlic, minced
2 teaspoons instant chicken bouillon
1 1/2 teaspoons ground cumin
2 tablespoons peanut butter
Hot cooked couscous (optional)
Servings: 6
Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined.
Place pork slices on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until pork is tender. Stir in peanut butter. Serve over couscous if desired.
Servings: 6
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