Pork And Roast Squash Couscous

• 1 lb winter squash, peeled, chopped
• 2 tbsp vegetable or olive oil
• 1 tbsp Middle Eastern spice mix
• 4 (5.25 oz) pork tenderloin medallions
• 3 oz couscous
• 1 None small red onion, thinly sliced
• 2 tsp ground coriander
• 1/2 cup fresh cilantro, chopped

1. Preheat oven to 425u0b0F. Line a large baking tray with parchment paper.
2. Toss squash with 2 tsp oil and 2 tsp spice mix. Spread over prepared tray and roast for 25-30 mins, or until tender.
3. Meanwhile, brush pork with 1 tbsp oil. Sprinkle remaining spice over pork. Place on a plate, cover with plastic wrap and chill for 20 mins. Heat a grill pan over high heat. Cook pork for 2-3 mins per side, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
4. Combine couscous, onion, remaining oil and ground coriander. Add 1 2/3 cups boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add squash and chopped cilantro. Spoon onto serving plates and top with pork.

winter, vegetable, eastern spice mix, pork tenderloin, couscous, red onion, ground coriander, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24906 (may not work)