Rating: 4 stars
776 Ratings
  • 1 star values: 59
  • 2 star values: 105
  • 3 star values: 131
  • 4 star values: 122
  • 5 star values: 359
  • 776 Ratings
Kate Merker and Sara Quessenberry

Gallery

Credit: Hans Gissinger

Recipe Summary

hands-on:
15 mins
total:
3 hrs 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven or large pot, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Scatter the onion over the pork.

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  • Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.

  • In a small bowl, whisk together the cornstarch and ¼ cup water; stir into the pork. Add the chickpeas and dried apricots and simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more.

  • Meanwhile, place the couscous in a small bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Serve with the stew and sprinkle with scallions and almonds.

Nutrition Facts

906 calories; fat 32g; saturated fat 11g; cholesterol 224mg; sodium 844mg; protein 66g; carbohydrates 81g; sugars 28g; fiber 8g; iron 7mg; calcium 124mg.
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