Spicy Pork and Couscous
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon cumin
- ½teaspoon ground ginger
- 1clove garlic
- 8ounces pork tenderloin
- No-salt added beef stock or broth
- 1cup whole-wheat couscous
- 1teaspoon olive oil
- 4ripe plum tomatoes
- 8Italian, French or Greek black olives
- 2scallions
- 1tablespoon lemon juice
- A few sprigs cilantro to yield 1 tablespoon chopped
- A sprig fresh mint to yield 1 teaspoon chopped
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
538 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 37 grams protein; 864 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
Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into ¾-inch cubes. Roll the pork in the spice mixture, and set aside.
- Step 2
Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
- Step 3
Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
- Step 4
Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.
Private Notes
Comments
Good recipe! I did not have fresh tomatoes on hand so instead used a can of diced tomatoes and included the juice, which allowed some sauce. Otherwise, it would have been pretty dried with the couscous being so absorbing of every moisture. I added a little bit of honey with the tomatoes. Good flavors, quickly done, will make it again!
I didn’t think this was spicy at all. Not sure why the title of the recipe is “Spicy”. Next time I would add salt to the meat with the spices.
Substituted curry powder instead of the cumin and skipped the olives and cilantro, making this more a middle-eastern flavored dish. Yummy! Have tried on two different kinds of couscous and liked it both ways - although think it was improved by adding some green peas along with the tomatoes OR skipping the tomatoes too and using a combination of grated carrot, currants and slivered almonds to the the small couscous; Israeli worked better with the tomatoes.
This is very good and easy, and could be made with boneless skinless chicken thighs or even tofu. I used Israeli couscous made with water, grape tomatoes, and left out the mint, as I didn't have any. I do think the fresh tomatoes add an important pop of tang and interest.