Easy Pork with Couscous & Root Vegetables Recipe

INGREDIENTS

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 can (about 15 ounces) chickpeas (garbanzo beans), 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

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.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: 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