Couscous, Pork & Apricots
- 1 2/3 cups onion, chopped
- 2 tsp olive oil
- 8 oz white mushrooms
- 8 oz pork tenderloin
- 1 cup whole wheat couscous
- 1 lemon
- 1 orange
- 10 dried apricots
- 1 tsp cumin, ground
- 1/4 tsp hot red pepper flakes
- 2 Tbls tomato paste
- 3/4 cup orange juice
- 1 Tbls parsley, chopped
- 1/4 tsp salt
Saute the onion in a very hot non-stick pan in the olive oil over medium high heat until the onion begins to brown. Wash, trim and dry the mushrooms. Add to the onion. Wash and dry the pork. Cut into small cubes. Add to the onion and mushrooms. Cook, stirring often, until the pork is browned on all sides.
Follow the directions on the couscous package and bring the appropriate amount of water to a boil. Finely grate the orange and lemon rinds. Cut up the apricots. Add the couscous to the boiling water. Add the orange and lemon rinds. Cover. Allow the couscous to sit until the water has been absorbed (about 5 minutes). Add the cumin and hot red pepper flakes. Stir well.
Stir in the apricots, tomato paste and orange juice. Reduce the heat to low. Continue cooking. Wash, dry and mince the parsley. Stir the cooked couscous into the pork mixture. Season with salt and pepper. Sprinkle with parsley. Serve.
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