Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: Moroccan
3 boneless pork chops, cut into 3/4" cubes
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 large onion, halved crosswise cut into thin wedges
2 green bell peppers, seeded and cut into 1/2 inch slices
1 15-ounce can garbanzo beans, drained
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can diced tomatoes, with juice
2 5 1/2-ounce cans hot-style vegetable juice
1 8-ounce can tomato sauce
1/2 cup raisins
1 10-ounce package couscous
Servings: 6
1. Preheat oven to 350ºF. In a plastic bag combine the flour, onion salt, chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a few at a time, and shake to thoroughly coat with the flour mixture; set aside.
2. In a large nonstick skillet heat the oil; cook & stir onion and green pepper until tender but not brown. Add pork and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole, reserving drippings.
3. In a medium bowl stir together the beef broth and remaining flour mixture; stir into the drippings. Add the undrained tomatoes, vegetable juice, tomato sauce and raisins. Cook, stirring constantly, until the mixture thickens. Cook, stirring constantly, one minute longer.
4. Pour broth mixture over pork and vegetables and stir to combine. Bake, covered, for 45 minutes or until vegetables are tender, stirring occasionally. Prepare couscous according to package directions. To serve, spoon the couscous into soup bowls. Ladle stew over the couscous.
Servings: 6
Cooking Time: 45 minutes
Cuisine: Moroccan
3 boneless pork chops, cut into 3/4" cubes
1/2 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 large onion, halved crosswise cut into thin wedges
2 green bell peppers, seeded and cut into 1/2 inch slices
1 15-ounce can garbanzo beans, drained
1 14 1/2-ounce can beef broth
1 14 1/2-ounce can diced tomatoes, with juice
2 5 1/2-ounce cans hot-style vegetable juice
1 8-ounce can tomato sauce
1/2 cup raisins
1 10-ounce package couscous
Servings: 6
1. Preheat oven to 350ºF. In a plastic bag combine the flour, onion salt, chili powder, black pepper, turmeric and cinnamon. Add the pork cubes, a few at a time, and shake to thoroughly coat with the flour mixture; set aside.
2. In a large nonstick skillet heat the oil; cook & stir onion and green pepper until tender but not brown. Add pork and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer mixture to a 4-quart casserole, reserving drippings.
3. In a medium bowl stir together the beef broth and remaining flour mixture; stir into the drippings. Add the undrained tomatoes, vegetable juice, tomato sauce and raisins. Cook, stirring constantly, until the mixture thickens. Cook, stirring constantly, one minute longer.
4. Pour broth mixture over pork and vegetables and stir to combine. Bake, covered, for 45 minutes or until vegetables are tender, stirring occasionally. Prepare couscous according to package directions. To serve, spoon the couscous into soup bowls. Ladle stew over the couscous.
Servings: 6
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