Ingredients
- 8 ounces whole onion or 7 ounces ready-cut chopped onion (1 2/3 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
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Nutritional Information
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Nutritional analysis per serving (2 servings)
767 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 129 grams carbohydrates; 14 grams dietary fiber; 44 grams sugars; 43 grams protein; 73 milligrams cholesterol; 496 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
- Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
- Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
- Following package directions on couscous, bring the appropriate amount of water to boil.
- Finely grate lemon and orange rinds; cut up apricots.
- 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.
- 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.
- Wash, dry and mince parsley.
- Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.
40 minutes
Dining and Cooking