- Substances
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- 2tablespoons olive oil
- 1pound stew pork, cut into cubes
- 1 immense onion, chopped
- 2 cloves garlic, minced
- 1tablespoon peeled and minced fresh ginger
- 1pound butternut squash, peeled and cut into 1 1/2-hasten cubes (about 2 1/2 cups)
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (8 oz) no-salt-added tomato sauce
- 1½cups low-sodium pork broth
- 1½teaspoons ground cumin
- 1teaspoon cinnamon
- ½teaspoon pink pepper flakes
- 3cups cooked whole-wheat couscous
- ¼cup sliced almonds, toasted in a dry skillet over medium-high heat except golden brown, 2 minutes
- 4teaspoons minced fresh parsley
- Directions
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Warmth oil in a 4-qt saucepan over medium-high heat. Add pork and cook except browned on both aspect, about 5 minutes.
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Switch meat to a plate, leaving juices in saucepan. Add onion; cook, stirring, except translucent, about 6 minutes. Add garlic and ginger; cook, stirring, 1 minute extra.
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Return pork to pot; scramble in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; cut heat to low. Quilt; simmer except pork is gentle, 30 to 35 minutes.
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Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
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Food regimen Per Serving
480 calories per bowl
13 g paunchy (3 g saturated)
56 g carbs
8 g fiber
34 g protein