Moroccan Style Pork Stew with Dried Apricots and Prunes

Something Extra Winter 2016

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Moroccan Style Pork Stew with Dried Apricots and Prunes

Moroccan Style Pork Stew with Dried Apricots and Prunes
1/4 cup Raley's Vegetable Oil
4 lbs. Raley's boneless pork shoulder, cut into 2-inch pieces
4 cloves garlic, chopped
3 carrots, peeled and cut into 1-inch pieces
2 medium white onions, cut into 1-inch cubes
1 (1- inch) piece ginger, peeled and finely minced
4 cups chicken stock
1 cup dried apricots (bulk bin #625)
1 cup pitted prunes (bulk bin #676)
1 tbsp. ground cumin
1 tbsp. paprika
1/2 cup chopped fresh cilantro
Raley's Salt and pepper to taste

2 cups couscous (bulk bin #712)
1 tbsp. olive oil
3 cups boiling water
1 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
2 green onions, finely chopped
1 clove garlic, finely minced
Zest and juice from 1 orange

Prep: 15 minutes, Cook: 2½ hours, Serves: 6

1. To prepare stew, heat vegetable oil in a large pot over high heat. Add pork and brown all sides in small batches for 10 minutes. Remove meat from pot and set aside.

2. Add garlic, carrots, onion and ginger; sauté for 10 minutes. Add pork, stock, apricots, prunes and spices, then bring to boil. Reduce heat and simmer, covered, for 2 hours. Add cilantro and cook for 5 minutes more, then season with salt and pepper.

3. To prepare couscous, toss couscous with olive oil in a medium bowl. Add boiling water and let stand, covered, for 15 minutes.

4. Fluff with a fork, then stir in remaining couscous ingredients. Season with salt and pepper. Serve with stew.

Nutritional Information:
918 calories, 60 g protein, 36 g total fat (11 g sat.), 88 g carbohydrate, 9 g fiber, 26 g sugar, 175 mg cholesterol, 493 mg sodium, 24 points


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