Stir-Fried Spiced Pork on Couscous

* - fat trimmed, cut in 1/2 x 3" strips Mix cabbage with vinegar; set aside. In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes.

Meanwhile, place a wok or 10-12" frying pan over high heat.

When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes.

Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step. Add to cooked meat.

Add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes.

Place cabbage in a layer on a large platter, or divide among 4 dinner plates. Mound hot couscous on cabbage.

Spoon pork and sauce over couscous. Sprinkle with mint.

Sauce:

Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne.