Couscous, Pork And Apricots

• 8 ounces whole onion or 7 ounces ready-cut chopped onion (1 2/3 cups)
• 2 teaspoons olive oil
• 8 ounces mushrooms, white or assorted wild
• 8 ounces pork tenderloin
• 1 cup whole-wheat couscous
• 1 lemon
• 1 orange
• 10 dried apricots
• 1 teaspoon ground cumin
• 1/4 teaspoon hot red-pepper flakes
• 2 tablespoons no-salt-added tomato paste
• 3/4 cup orange juice
• 1 tablespoon chopped parsley
• 1/4 teaspoon salt

1. Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
2. Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
3. Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
4. Following package directions on couscous, bring the appropriate amount of water to boil.
5. Finely grate lemon and orange rinds; cut up apricots.
6. 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.
7. Add cumin and red pepper flakes to pork mixture and stir well.
8. Stir in apricots, tomato paste and orange juice; reduce heat to low and continue cooking.
9. Wash, dry and mince parsley.
10. Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.

onion, olive oil, mushrooms, pork tenderloin, couscous, lemon, orange, apricots, ground cumin, hot redpepper, nosalt, orange juice, parsley, salt

Taken from cooking.nytimes.com/recipes/6935 (may not work)