See Also: Pork with Couscous & Root Vegetables(recipes)
Couscous with spring vegetables(recipes)
Couscous with Chickpeas and Vegetables(recipes)
Curried Chicken, Vegetables and Couscous Skillet(recipes)
Pork Curry over Cauliflower Couscous(recipes)
Fruity paprika pork with cashew nut couscous(recipes)
Exotic Pork & Vegetables(recipes)
Szechuan Pork & Vegetables(recipes)
Stir-Fried Pork and Vegetables(recipes)
Mustard-Crusted Roast Pork Tenderloin & Vegetables(recipes)

Pork with Couscous & Root Vegetables (recipes)


Pork with Couscous & Root Vegetables

Yield: Makes 4 servings



Ingredients:



1teaspoon vegetable oil

1/2pound pork tenderloin, thinly sliced

2sweet potatoes, peeled and chopped

2medium turnips, peeled and chopped

1carrot, sliced

3cloves garlic, finely chopped

1can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

1cup reduced-sodium vegetable broth

1/2cup pitted prunes, cut into thirds

1teaspoon ground cumin

1/2teaspoon ground cinnamon

1/4teaspoon ground allspice

1/4teaspoon ground nutmeg

1/4teaspoon black pepper

1cup quick-cooking couscous, cooked

2tablespoons dried currants









Preparation:





1.Heat oil in large nonstick skillet over medium-high heat until hot. Add pork, sweet potatoes, turnips, carrot and garlic. Cook and stir 5 minutes. Stir in chickpeas, vegetable broth, prunes, cumin, cinnamon, allspice, nutmeg and pepper. Cover; bring to a boil over high heat. Reduce heat to medium-low. Simmer 30 minutes.2.Serve pork and vegetables on couscous. Top servings evenly with currants. Garnish with thyme, if desired.









Nutritional Information:







Serving Size:







Sodium

500 mg







Protein

26 g







Fiber

17 g







Carbohydrate

88 g







Cholesterol

30 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

11 %







Calories

508









Dietary Exchange:







Meat

2







Vegetable

2







Fruit

1







Starch

4