MOROCCAN PORK

2 cans (16 to 19 oz. each) garbanzo beans, drained
12 ounces plum tomatoes, cut into 1-inch cubes (about 2 cups)
1 large yellow bell pepper, seeded, cut into 1-inch squares
1/2 cup chopped red onion
1/2 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
3 cloves garlic, minced
2 teaspoons instant chicken bouillon
1 1/2 teaspoons ground cumin
1 1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons peanut butter
Hot cooked couscous (optional)

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined. Place pork slices on top of bean mixture.

Cover. Cook on low heat setting 6-7 hours, or until pork is tender.

Stir in peanut butter. Serve over couscous if desired.

Servings: 6
Source: National Pork Board