Busters Recipes

Pork with Couscous and Root Vegetables
  
  1 teaspoon vegetable oil
1/2 pound pork tenderloin, thinly sliced
2 sweet potatoes, peeled and chopped
2 medium turnips, peeled and chopped
1 carrot, sliced
3 cloves garlic, finely chopped
1 15 oz. can chickpeas, rinsed and drained
1 cup reduced-sodium vegetable broth
1/2 cup pitted prunes, cut into thirds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 cup quick-cooking couscous, cooked
2 tablespoons dried currants
  
  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.
Serve pork and vegetables on couscous. Top servings evenly with currants. Garnish with thyme, if desired.
Makes 4 servings.

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