Andrea made this Middle Eastern Pork, Chickpea and Couscous Casserole as her second dish in the South Arm Community Kitchen.

This is a one-pot party dish which features easy-to-use couscous and nutrient-packed chickpeas. This dish is highlighted by the rich flavours of cumin, coriander and zesty orange.

Ingredients

• 2 tablespoons olive oil
• 1 1/4 lb lean boneless pork loin or pork tenderloin, cut in thin strips
• 2 cups sliced carrots
• 1 large sweet green or red pepper, diced
• 1 large onion, cut in wedges
• 4 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 can (19oz/540ml) chickpeas, drained and rinsed
• 2 cups chicken or vegetable stock
• 1 tablespoon grated orange rind
• 1 cup orange juice
• 1/2 dried cranberries or raisins
• 1 piece of leek, cut in thin strips
• 1 1/2 cup couscous
• 1/2 cup chopped fresh coriander or parsley

Click on the link below for the instructions.

Instructions

In a wok or frying pan, heat 1 tablespoon of the oil over medium high heat. Stir-fry the pork in batches until no longer pink. Transfer to plate.

In a large saucepan or Dutch oven, heat the remaining oil over medium heat to cook the onion until fragrant.

Add in the leeks, carrots, peppers, garlic, ginger, cumin, coriander, slat and cayenne and stir-fry for 3 minutes.

Add in the cooked pork and the accummulated juices.

Add raisins, chickpeas, orange rind and juice and stock and bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes or until the carrots are almost tender..

Remove from heat. Stir in couscous and coriander. Cover and let stand for 5 minutes.

The Middle Eastern Pork, Chickpea and Couscous Casserole is indeed a great dish for potluck. It has a distinctive middle eastern flavour from the cumin. The good thing is all is done in one pot. Andrea, thank you for sharing with us.