Grilled pork skewers with couscous - martha s
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Honey |
| 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 | each | Small zucchini and yellow squash, cut into 1/4-inch dice |
| 1 | each | Red and yellow pepper, seeded and cut into 1/4 inch dice |
| 1 | cup | Dry couscous |
| 1 | cup | Boiling water |
Directions
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