| 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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