Moroccan Pork In A Tagine
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
3 tablespoons olive oil
1 med onion, diced
3 garlic cloves, minced
2 1/2 cups chicken stock divided
1 cup quick-cooking couscous or jerusalem
Toss pork with flour and spices in medium bowl; set aside for 30m
Add pork and garlic; cook 4 to 5 minutes
Bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan.
For Jerusalem; brown in 1T of olive oil, add stock, cover & cook 15m.
Add 1T of cilantro, salt and pepper, and a dash of olive oil to cous cous.