Serving Size : 6
1-1/2 teaspoons olive oil
3/4 pound pork tenderloin, thinly sliced
3 sweet potatoes, peeled and chopped
3 medium turnips, peeled and chopped
3 carrot, sliced
3 cloves garlic, minced
1-1/2 15 ounces can garbanzo beans, rinsed and drained
1-1/2 cups vegetable broth
3/4 cup pitted prunes, cut in thirds
1-1/2 teaspoons cumin
3/8 teaspoon allspice
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
3/8 teaspoon pepper
1-1/2 cups couscous, cooked
3 tablespoons currants
Heat oil in a large nonstick skillet, over medium high heat, and add pork, sweet potatoes, turnips, carrots and garlic. Cook, stirring, 5 minutes. Stir in garbanzoes, broth, prunes, cumin, cinnamon, allspice, nutmeg and pepper. Cover, bring to a boil, reduce heat and simmer 30 minutes.
Serve over couscous