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Middle Eastern Pork, Chickpea And Couscous Casserole

pork

2 tablespoons olive oil
1 1/4 pounds lean boneless pork loin or pork ten; cut in thin strips
2 cups sliced carrots
1 large sweet red pepper; diced
1 large onion; cut in wedges
4 cloves garlic; minced
2 tablespoons minced fresh gingerroot
2 teaspoons ground cumin
1 teaspoon (each) ground coriander and salt
1/4 teaspoon cayenne pepper
1 can (19 oz) chickpeas; drained and rinsed
2 cups chicken or vegetable stock
1 tablespoon grated orange rind
1 cup orange juice
1/2 cup dried cranberries or raisins
4 cups thinly sliced broccoli florets
1 1/2 cups couscous
1/2 cup chopped fresh coriander or parsley

In 16-cup saucepan or Dutch oven, heat 1 tablespoon of the oil over medium high heat; cook pork, in 2 batches and stirring occasionally, for 3 minutes or until no longer pink. Transfer to plate. Reduce heat to medium and add remaining oil to pan; cook carrots, red pepper, onion, garlic, ginger, cumin, coriander, salt and cayenne, stirring, for 3 minutes. Stir in chickpeas, stock, orange rind and juice, cranberries, pork and accumulated juices. Bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes or until carrots are almost tender. Remove from heat. Stir in broccoli, couscous and coriander. Cover and let stand for 5 minutes.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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