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 Information
-
Nutritional analysis per serving (3 servings)
409 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 26 grams protein; 36 milligrams cholesterol; 253 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
3 servings
Preparation
- Preheat broiler, or prepare top-of-the-stove grill.
- Wash, dry, trim and slice the mushrooms; chop the whole onion.
- Heat oil in large nonstick pot, and saute mushrooms and onions in hot oil to soften.
- Cut tenderloin into 1/4-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.
- Meanwhile, grate lemon and orange rind; chop apricots.
- 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.
- Cut cooked pork into bite-size pieces, and stir into couscous.
- 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.
About 35 minutes
Dining and Cooking