| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Bbq/grill, Main dish, Pork/ham, Soup/stews | 4 | Servings | |
INGREDIENTS
| 1 | t | Dijon mustard |
| 1 | t | Honey |
| Juice of 1 lemon | ||
| 1 | T | Fresh thyme, about 4 |
| sprigs plus more for | ||
| garnish | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 2 1/2 | T | Olive oil, plus more to |
| brush on grill | ||
| 2 | Cloves garlic, peeled and | |
| finely chopped | ||
| 1 1/4 | lb | Pork tenderloin, trimmed |
| and cut into 1-inch cubes | ||
| 1/2 | Red onion, cut into 1/4-inch | |
| dice | ||
| 1/2 | Small zucchini and yellow | |
| squash cut into 1/4-inch | ||
| dice | ||
| 1 | Red and yellow pepper | |
| seeded and cut into 1/4 | ||
| inch dice | ||
| 1 | c | Dry couscous |
| 1 | c | Boiling water |
INSTRUCTIONS
1997 Mix first 4 ingredients, salt, pepper, 1 T oil, and half the garlic in a large bowl. Add pork; cover; let stand for at least 1/2 hour. Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes; add vegetables, raise heat, and cook until just soft, about 5 minutes more. Add couscous and water; stir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper. Heat grill; brush with oil. Thread pork on skewers; season with salt and pepper. Grill on each side until done. Serve over couscous. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3,
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