Couscous is often found in the dry bean or pasta aisle in many supermarkets. Serve this with fresh friuts.
- 3 boneless pork chops (cut into 3/4-inch cubes)
- 1/2 cup flour
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1 onions (large, halved crosswise and cut into thin wedges)
- 2 green bell pepper (seeded and cut into 1/2-inch slices)
- 15 ounces garbanzo beans (drained)
- 14 1/2 ounces beef broth
- 14 1/2 ounces diced tomatoes in juice
- 11 ounces vegetable juice cocktail (spicy hot)
- 8 ounces tomato sauce
- 1/2 cup raisins
- 10 ounces 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.