Couscous, Pork And Apricots
Published February 22, 1994
- Total Time
- 40 minutes
- Rating
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Ingredients
8 ounces whole onion or 7 ounces ready-cut chopped onion (1 ⅔ cups)
2 teaspoons olive oil
8 ounces mushrooms, white or assorted wild
8 ounces pork tenderloin
1 cup whole-wheat couscous
1 lemon
1 orange
10 dried apricots
1 teaspoon ground cumin
¼ teaspoon hot red-pepper flakes
2 tablespoons no-salt-added tomato paste
¾ cup orange juice
1 tablespoon chopped parsley
¼ teaspoon salt
Nutritional analysis per serving (2 servings)
128 grams carbs; 74 milligrams cholesterol; 759 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 14 grams fiber; 503 milligrams sodium; 43 grams protein; 43 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
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.