Moroccan-Style Pork Stew with Couscous

For an extraordinary meal, try this aromatic spiced pork stew. Couscous is often found in the dry bean or pasta aisle in many supermarkets.

Recipe Ingredients:

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 and rinsed
1 (14.5-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes, with juice
2 (5.5-ounce) cans hot-style vegetable juice
1 (8-ounce) can tomato sauce
1/2 cup raisins
1 (10-ounce) package couscous

Cooking Directions:

1. 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 and stir onion and green pepper until tender but not brown. Add pork and cook, stirring occasionally, for 2 to 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.
5. Bake, covered, in a 350°F (175°C) oven for 45 minutes or until vegetables are tender, stirring occasionally. Prepare couscous according to package directions.
6. To serve, spoon the couscous into soup bowls. Ladle stew over the couscous.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 472 calories Protein 24 grams Fat 7 grams Sodium 840 milligrams Cholesterol 29 milligrams.

Recipe provided courtesy of National Pork Board.