Ingredients Jump to Instructions ↓

  1. 1 cup diced ripe mango

  2. 1 cup diced ripe California avocado

  3. 2 tablespoons minced red onion

  4. 2 tablespoons fresh lime juice

  5. 2 tablespoons freshly chopped cilantro leaves

  6. 1 tablespoon finely chopped and seeded jalapeno pepper

  7. 1/4 teaspoon ground cumin Salt and freshly ground black pepper

  8. 2 cups reduced-sodium chicken broth

  9. 1 (10-ounce) box couscous

  10. 12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

  11. 1 tablespoon hot chili oil

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine mango , avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper. In a saucepan , bring chicken broth to a boil. Add couscous , stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork. Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown. Serve pork over couscous with salsa spooned on top.


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