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Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes Recipe

Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes Recipe

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Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes

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Ingredients:

Serving

2 lbs boneless pork chops
2 tbsp olive oil
2 tsp sweet paprika
2 tsp ground coriander
2 tsp ground turmeric
2 tsp sea salt
1 tsp black pepper, freshly ground
1 tsp ground ginger
1 tsp ground cumin
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
fresh thyme
1/2 tsp crushed red pepper flakes
2 bay leaves
6 garlic cloves, sliced
1 (28 oz) can chopped tomatoes , with their juices
1 cup chicken broth
1 tbsp tomato paste
1 (15 1/2 oz) can chickpeas ( garbanzo beans)
1/4 cup cilantro, coarsely chopped
2 tbsp fresh mint, coarsely chopped
1 1/2 cups chicken broth or 1 1/2 cups stock
1 cup couscous
1/4 cup almonds, sliced
1/4 cup dried currant
2 tbsp chives, coarsely chopped
1 lemon , zest of
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground
2 large egg yolks, beaten
3 tbsp olive oil

Directions:

Marinating Time: 3 hours.
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 hours. Reserve remaining spice mixture.
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 minutes. Transfer pork to a plate.
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 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. 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. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
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 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	647.82 Kcal (2712 kJ)
Calories from fat	308.19 Kcal
		% Daily Value*
Total Fat	34.24g	53%
Cholesterol	142.12mg	47%
Sodium	3319.23mg	138%
Potassium	1019.78mg	22%
Total Carbs	44.96g	15%
Sugars	8.18g	33%
Dietary Fiber	5.97g	24%
Protein	37.31g	75%
Vitamin C	23.4mg	39%
Vitamin A	0.5mg	17%
Iron	34mg	189%
Calcium	112.3mg	11%

Amount Per 100 g
Calories	156.6 Kcal (656 kJ)
Calories from fat	74.5 Kcal
		% Daily Value*
Total Fat	8.28g	53%
Cholesterol	34.35mg	47%
Sodium	802.37mg	138%
Potassium	246.51mg	22%
Total Carbs	10.87g	15%
Sugars	1.98g	33%
Dietary Fiber	1.44g	24%
Protein	9.02g	75%
Vitamin C	5.7mg	39%
Vitamin A	0.1mg	17%
Iron	8.2mg	189%
Calcium	27.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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