| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Pork/ham, Bbq/grill, Soup/stews |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Honey |
|
|
Juice of 1 lemon |
| 1 |
tb |
Fresh thyme (about 4 sprigs), plus more for garnish |
|
|
Salt and freshly ground pepper to taste |
| 2 1/2 |
tb |
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 |
md |
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
1. 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.
2. 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.
3. 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, 1997.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”