Name: Pork casserole with apple couscous
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: 1 1/2 tablespoon vegetable or olive oil; 1 kilogram pork shoulder, trimmed, cut into 2cm pieces; 1 large brown onion, finely chopped; 2 teaspoon caraway seeds; 1 1/2 cup apple juice; 2 large carrots, cut into matchsticks; 2 large waxy potatoes, peeled, cut into 2cm pieces; 1/4 cup chopped flat-leaf parsley; 1 cup couscous; 1 large green apple, unpeeled, cored, finely chopped

Ingredients

1 1/2 tablespoon vegetable or olive oil

1 kilogram pork shoulder, trimmed, cut into 2cm pieces

1 large brown onion, finely chopped

2 teaspoon caraway seeds

1 1/2 cup apple juice

2 large carrots, cut into matchsticks

2 large waxy potatoes, peeled, cut into 2cm pieces

1/4 cup chopped flat-leaf parsley

1 cup couscous

1 large green apple, unpeeled, cored, finely chopped

Method

1.Preheat oven to 160°C (140°C fan-forced). Heat half the oil in a 1.5-litre (6-cup) flameproof and ovenproof dish over high heat. Add pork, in two batches. Cook and stir 2-3 minutes, or until seared. Transfer to a large heatproof plate.

2.Heat 1 teaspoon of remaining oil in dish over moderately low heat. Add onion and caraway seeds. Cook, stirring, 3-4 minutes or until softened. Stir in juice, carrot and pork. Bring to the boil. Remove from heat. Cover with a tight-fitting lid or foil. Bake 1 hour.

3.Add potato. Bake, covered, 25 minutes or until potato is tender. Stir half the parsley into pork mixture.

4.Bring 1 cup water and remaining oil to the boil in a medium saucepan over high heat. Stir in couscous. Remove from heat. Cover, set aside 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in apple.

5.Spoon couscous mixture onto serving plates; top with pork mixture. Serve sprinkled with remaining parsley.

You could use pork forequarter chops instead of diced pork. Waxy potatoes are used in this recipe as they retain their shape during cooking.
Note

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Ingredients

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