Couscous, Pork And Apricots
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 8ounces whole onion or 7 ounces ready-cut chopped onion (1⅔ cups)
- 2teaspoons olive oil
- 8ounces mushrooms, white or assorted wild
- 8ounces pork tenderloin
- 1cup whole-wheat couscous
- 1lemon
- 1orange
- 10dried apricots
- 1teaspoon ground cumin
- ¼teaspoon hot red-pepper flakes
- 2tablespoons no-salt-added tomato paste
- ¾cup orange juice
- 1tablespoon chopped parsley
- ¼teaspoon salt
Nutritional analysis per serving (2 servings)
759 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 128 grams carbohydrates; 14 grams dietary fiber; 43 grams sugars; 43 grams protein; 503 milligrams sodium
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
Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
- Step 2
Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
- Step 3
Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
- Step 4
Following package directions on couscous, bring the appropriate amount of water to boil.
- Step 5
Finely grate lemon and orange rinds; cut up apricots.
- Step 6
Add couscous to boiling water with lemon and orange rinds; cover pot and allow couscous to sit until the water has been absorbed, about 5 minutes.
- Step 7
Add cumin and red pepper flakes to pork mixture and stir well. Stir in apricots, tomato paste and orange juice; reduce heat to low and continue cooking.
- Step 8
Wash, dry and mince parsley.
- Step 9
Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.
Private Notes
Comments
Sounded so good but very bland.