An easy to put together meal cooked in one dish, combining sweet and spicy flavours. For nights when you want to throw everything into a dish and let your oven do all the work while you wind down.
This is something I put together this afternoon with a bit of this and a bit of that found in the fridge and pantry. We had some pork to use, tonnes of spices that I had bought for my Moroccan chickpea and barley salad, some left-over chickpeas and a box of couscous waiting to be tested.
450g lean pork, cut into cubes
1 onion, diced
2 teaspoons turmeric
1/2 teaspoon chilli flakes
1 teaspoon cinnamon
40g pine nuts
500mL vegetable stock
200g cooked chickpeas
1 tablespoon chopped parsley
Salt and freshly-ground black pepper
1. Preheat oven to 160°C.
2. Put pork in a casserole dish with the onions and spices. Season with salt and freshly-ground black pepper then stir with a spoon to coat the meat well.
3. Sprinkle in the raisins and pine nuts and then pour over the stock. Stir in the chickpeas.
4. Cover the dish with its lid and cook at 160°C for 90 minutes or until the pork is cooked.
5. Remove from the oven once the pork is cooked. Sprinkle over the couscous and return the dish, covered, to the oven for 10-15 minutes.
6. Remove from the oven and give it a stir. Garnish with the chopped parsley and serve.
*If you’d like to use this recipe, please reference this blog- thank you!