Roast Pork & Couscous Salad
While this recipe starts with roasting pork, you could simply skip that step and use leftover cooked pork instead.
  • 1-1/2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 pound pork tenderloin
  • 3/4 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1-1/2 cups couscous
  • 3-1/2 cups boiling water
  • 2 carrots, shredded
  • 4 scallions, thinly sliced
  • 1/4 cup diced pitted prunes or currants
  • 4 cups mixed torn greens

1. Preheat the oven to 425°F. In a large heatproof bowl, combine the paprika, coriander, salt, ginger, and pepper. Remove 2-1/2 teaspoons of the spice mixture and rub it into the pork. Place the pork in a small roasting pan and roast until cooked through, about 30 minutes. When cool enough to handle, thinly slice on the diagonal.

2. Meanwhile, add the lemon zest, lemon juice, and oil to the spice mixture remaining in the bowl. Add the couscous, stirring to combine. Pour the boiling water over the couscous, cover, and let stand 5 minutes until most of the liquid has been absorbed and the couscous is tender.

3. Stir in the carrots, scallions, and prunes. Line 4 plates with the greens, top with the couscous and arrange the pork on top.

Nutritional Information
Per serving: 476 calories, 8.4g total fat, 2g saturated fat, 4.3g monounsaturated fat, 1g polyunsaturated fat, 7g dietary fiber, 34g protein, 65g carbohydrate, 67mg cholesterol, 519mg sodium.
Good source of: beta-carotene, niacin, potassium, selenium, thiamin, riboflavin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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