Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes Recipe
    Lost? Site Map

    Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Pork Board's Note:

    For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs". Recipe courtesy of Grand Champion of the popular cooking competition, “Chopped” and recent winner of “Iron Chef America” — Chef Madison Cowan on behalf of the National Pork Board

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Tagine

    Couscous Cakes

    Directions:

    1. 1
      Marinating Time: 3 hours.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
    6. 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 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.
    7. 7
      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.
    8. 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.

    Ratings & Reviews:

    • on May 16, 2012

      45

      I didn't make the cakes and skipped the cilantro and mint garnish. Very good and hearty! Seasoned perfectly, and had great substance. I would cut down some of the liquids though to make it thicker.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes

    Serving Size: 1 (589 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 724.9
     
    Calories from Fat 298
    41%
    Total Fat 33.2 g
    51%
    Saturated Fat 7.0 g
    35%
    Cholesterol 162.7 mg
    54%
    Sodium 1651.0 mg
    68%
    Total Carbohydrate 60.4 g
    20%
    Dietary Fiber 9.7 g
    38%
    Sugars 10.9 g
    43%
    Protein 46.9 g
    93%

    The following items or measurements are not included:

    fresh thyme

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites