Ingredients Jump to Instructions ↓

  1. 3 boneless pork chops, cut into 3/4-inch cubes

  2. 1/2 cup all-purpose flour

  3. 1 teaspoon chili powder

  4. 1 teaspoon ground turmeric

  5. 1 teaspoon ground cinnamon

  6. 3/4 teaspoon salt

  7. 1/4 teaspoon ground black pepper

  8. 2 teaspoons olive oil

  9. 1 large onion, halved crosswise and cut into thin wedges

  10. 2 green bell peppers, seeded and cut into 1/2-inch slices

  11. 1 (15-ounce) can garbanzo beans, drained

  12. 1 (14 1/2-ounce) can beef broth

  13. 1 (14 1/2-ounce) can diced tomatoes, with juice

  14. 2 (5 1/2-ounce) cans hot-style vegetable juice

  15. 1 (8-ounce) can tomato sauce

  16. 1/2 cup raisins

  17. 1 (10-ounce) package couscous

Instructions Jump to Ingredients ↑

  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.


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