Flash In The Pan Pork With Couscous
|Olive oil||4 Teaspoon|
|Lean pork loin/Lean pork tenderloin||12 Ounce, cut into thin strips|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger root||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Red bell pepper||1 , diced|
|Carrots||2 Small, peeled and thinly sliced on the diagonal|
|Small broccoli florets||2 Cup (32 tbs)|
|Green onions||3 , chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Chicken stock/Vegetable stock||1 1⁄4 Cup (20 tbs)|
|Couscous||1 Cup (16 tbs)|
1. In a large nonstick skillet, heat oil over medium-high heat. Add pork and cook, stirring, until no longer pink. Transfer to a plate. Add remaining oil to skillet; reduce heat to medium. Add garlic, ginger and cumin; cook, stirring, for 1 minute. Stir in red pepper, carrots, broccoli and 1/4 cup (50 mL) water. Cover and steam vegetables 2 to 3 minutes or until almost tender.
2. Return pork and any juices to skillet along with green onions, raisins, stock, salt and pepper. Bring to a boil. Stir in couscous; cover and remove from heat. Let stand for 7 minutes. Uncover and fluff with fork; let stand 2 more minutes before serving.