|1 teaspoon||Dijon mustard|
|Juice of 1 lemon|
|1 tablespoon||Fresh thyme (about 4 sprigs), plus more for garnish|
|Salt and freshly ground pepper to taste|
|2½ tablespoon||Olive oil, plus more to brush on grill|
|2||Cloves garlic, peeled and finely chopped|
|1¼ pounds||Pork tenderloin, trimmed and cut into 1-inch cubes|
|½ medium||Red onion, cut into 1/4-inch dice|
|½||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 cup||Dry couscous|
|1 cup||Boiling water|
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 ½ 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@...> on Feb 3, 1997.
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