Grilled Pork Skewers with Ginger (Gr)
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
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
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
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