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Comforting flavorful braised pork ragout with delicious couscous, our family dinner favorite and absolutely toddlers approved!
These dish falls into healthy category in my mind because first- couscous is naturally sugar free and fat free, great protein source and also rich in fiber.
Easy to cook too! Just boil some water, then add couscous, turn the heat off and let it sit,covered. Then fluff with fork and its good to go!
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The more veggies you add to the ragout, the better. Actually , I can call it an “everything in a fridge”veggies ragout… add bell peppers if you like, or ever corn or green peas!
I didn’t put any spices in this dish (except salt and pepper), because that’s just the way I like it. Feel free to add some oregano or rosemary.
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Braised pork ragout with couscous
Ingredients
- 2 lb pork shoulder butt roast
- 1/2 onion chopped
- 3 cremini mushrooms sliced
- 2 medium tomatoes sliced
- 2 zucchinis thinly sliced
- 5.8 oz couscous (standart package)
- 1/2 cup white wine optional
- or 1/2 cup vegetable broth
- olive oil
- 1/2 teaspoon salt
- freshly ground pepper
Instructions
- Start with cutting pork shoulder in small pieces. Heat some olive oil in a large skillet. Put onions and pork in a skillet and brown over medium high heat for about 3 minutes. Add salt and pepper
- Add mushrooms, tomatoes, zucchinis and broth(or white wine if using), set the heat low and cook for about 25-30 minutes or until all the liquid is evaporated .
- Meanwhile cook couscous according to the package directions. Fluff with fork
- Serve pork ragout over couscous and sprinkle with some chopped green onions
Nutrition
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