Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
- Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
- Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
- Following package directions on couscous, bring the appropriate amount of water to boil.
- Finely grate lemon and orange rinds; cut up apricots.
- Add couscous to boiling water with lemon and orange rinds; cover pot and allow couscous to sit until the water has been absorbed, about 5 minutes.
- Add cumin and red pepper flakes to pork mixture and stir well. Stir in apricots, tomato paste and orange juice; reduce heat to low and continue cooking.
- Wash, dry and mince parsley.
- Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 10 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 42 grams, TransFat 0 grams
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