Couscous is often found
in the dry bean or pasta aisle in many supermarkets. Serve this
with fresh friuts.
Moroccan-Style
Pork Stew with Couscous
3 boneless pork chops,
cut into 3/4-inch 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 and 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
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.
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.
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.
Pour broth mixture over
pork and vegetables and stir to combine. Bake, covered, in a
350 degree F. oven 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.
