Pork Stew With Apple Couscous

• 3 tsp vegetable or olive oil
• 2 lbs pork shoulder, trimmed, cut into1/2 inch pieces
• 1 None large onion, finely chopped
• 2 tsp caraway seeds
• 1/2 cup apple juice
• 2 None large carrots, cut into matchsticks
• 2 None large waxy potatoes, peeled, cut into 1/2 inch pieces
• 2 tbsp chopped flat-leaf parsley
• 1 4 serving packet couscous
• 1 None large green apple, unpeeled, cored, finely chopped

1. Preheat oven to 325u0b0F. Heat 1 tsp of oil in a Dutch oven 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 tsp of oil in the dish over moderately low heat. Add onion and caraway seeds. Cook, stirring, 3-4 minutes or until softened. Stir in juice, carrots and pork. Bring to a boil. Remove from heat. Cover with a tight-fitting lid or foil. Bake 1 hour.
3. Add potatoes. Bake, covered, 25 minutes or until potatoes are tender. Stir half the parsley into pork mixture.
4. Bring 1 cup water and remaining oil to a 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 and top with pork mixture. Serve sprinkled with remaining parsley.

vegetable, pork shoulder, onion, caraway seeds, apple juice, carrots, potatoes, flatleaf parsley, couscous, green apple

Taken from recipes-plus.com/api/v2.0/recipes/23540 (may not work)