Slow Cooker
Garlic Pork Roast
Israeli Couscous with Asparagus and Pine Nuts
Ingredients
- 2 lb boneless pork shoulder roast, well trimmed and cut into 3 pieces
- 1½ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 1 cup low-sodium chicken broth
- 3 cloves garlic, thinly sliced
Instructions
- Rub pork with thyme, salt, and pepper; place in a 3- to 4-quart slow cooker. Pour broth over roast, and sprinkle with garlic.
- Cover and cook on LOW 8 to 10 hours or until pork is tender. (Thinly slice 1½ cups pork, and reserve for Vietnamese Pork Wraps recipe.) Serve remaining pork with Israeli Couscous with Asparagus and Pine Nuts recipe.
Side Dish Ingredients
- 1 (5-oz) pkg whole wheat Israeli (pearl) couscous
- ½ lb asparagus, cut into 2-inch pieces
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Prepare couscous according to package directions, adding asparagus during last 5 minutes of cooking.
- Meanwhile, toast nuts in a dry skillet over medium heat, stirring constantly, until fragrant and golden.
- Stir nuts, oil, salt, and pepper into couscous mixture.
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