Tagine: * 2 Tbsp. olive oil, as needed * 2 large leeks, white and pale green parts, thinly sliced and washed well * 2 large carrots, sliced * 1 cinnamon stick * 2 (3-in.) sprigs fresh thyme * 1/2 tsp. red pepper flakes, crushed * 2 bay leaves * 6 cloves garlic, sliced * 1 28-oz. can chopped tomatoes, with their juices * 1 c. chicken broth, canned low-sodium or homemade * 1 Tbsp. tomato paste * 1 15 1/2-oz. can chickpeas, (garbanzo beans), drained and rinsed * 1/4 c. cilantro , coarsely chopped * 2 Tbsp. fresh mint, coarsely chopped
Couscous Cakes: * 1 1/2 c. chicken broth, or stock * 1 c. couscous * 1/4 c. almonds, sliced * 1/4 c. dried currants * 2 Tbsp. chives, coarsely chopped * zest of 1 lemon * 1/2 tsp. sea salt * 1/4 tsp. black pepper, freshly ground * 2 large egg yolks, beaten * 3 Tbsp. olive oil
What to do:
1. For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hr. Reserve remaining spice mixture. 2. To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 min. Transfer pork to a plate. 3. Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 min., adding more oil by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 min. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. 4. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 min. 5. Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 min. 6. Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 min. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-in.-wide cakes. Transfer to a plate and let stand 5 min. 7. Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 min. per side. Transfer to paper towels to drain. 8. Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com