Fragrant Citrus Couscous With Pork
Published May 25, 1993
- Total Time
- About 35 minutes
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Ingredients
1 pound mushrooms
4 ounces whole onion or 3 ounces ready-cut onion (1 cup)
1 teaspoon olive oil
6 ounces pork tenderloin
1 tablespoon cumin
Cayenne pepper to taste
1 tablespoon lemon rind
1 tablespoon orange rind
⅓ cup dried apricots
1 cup whole-wheat couscous
½ cup chopped parsley
½ cup chopped mint
1 large tomato
¼ teaspoon salt
Nutritional analysis per serving (3 servings)
68 grams carbs; 37 milligrams cholesterol; 411 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 9 grams fiber; 256 milligrams sodium; 26 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler, or prepare top-of-the-stove grill.
- Step 2
Wash, dry, trim and slice the mushrooms; chop the whole onion.
- Step 3
Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
- Step 4
Cut tenderloin into ¼-inch-thick pieces, and rub each side with 2 teaspoons of the cumin and a sprinkling of the cayenne. Broil or grill until brown on both sides, about 5 minutes.
- Step 5
Meanwhile, grate lemon and orange rind; chop apricots.
- Step 6
Follow package directions for making couscous. Add water to onions and mushrooms; bring to boil. Stir in couscous, lemon and orange rind, apricots, remaining cumin and cayenne; cover, and turn off heat.
- Step 7
Cut cooked pork into bite-size pieces, and stir into couscous.
- Step 8
Wash, dry and chop parsley and mint; wash, trim and chop tomato. When cosucous is done, add parsley, mint and tomato. Season with salt and serve.
Private Notes