Spicy Pork and Couscous

• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1 clove garlic
• 8 ounces pork tenderloin
• No-salt added beef stock or broth
• 1 cup whole-wheat couscous
• 1 teaspoon olive oil
• 4 ripe plum tomatoes
• 8 Italian, French or Greek black olives
• 2 scallions
• 1 tablespoon lemon juice
• A few sprigs cilantro to yield 1 tablespoon chopped
• A sprig fresh mint to yield 1 teaspoon chopped
• Salt and freshly ground black pepper to taste

1. Combine cumin and ginger.
2. Crush garlic, and add to spices.
3. Wash and dry pork, and cut into 3/4-inch cubes.
4. Roll the pork in the spice mixture, and set aside.
5. Following the package directions, bring the beef stock to a boil.
6. Add the couscous, cover and remove from heat.
7. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
8. Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil.
9. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
10. Meanwhile, wash, trim and coarsely chop tomatoes.
11. Pit and chop olives.
12. Wash, trim and cut the scallions into thin rounds.
13. Wash and chop cilantro and mint.
14. Add tomatoes, olives, scallions and lemon juice to couscous.
15. When pork cubes are cooked, stir into mixture.
16. Stir in the cilantro and mint.
17. Season with salt and pepper.

cumin, ground ginger, clove garlic, pork tenderloin, nosalt, couscous, olive oil, tomatoes, italian, scallions, lemon juice, cilantro, mint, salt

Taken from cooking.nytimes.com/recipes/1297 (may not work)