Grilled Pork with Fruity Couscous

• 4 x butterflied pork loin steaks
• 2 teaspoons olive oil
• black pepper
• 1 cup couscous
• 1/4 cup dried apple, chopped
• 1/4 cup dried apricots, chopped
• 1 cup boiling reduced salt chicken stock
• 1/3 cup KRAFT FREE* Thai Lime & Coriander Dressing
• 1/2 cup Italian parsley leaves, chopped
• 1/4 cup mint leaves, finely sliced
• 2 tablespoons pine nuts, toasted
• salad greens, to serve

1. Brush pork with oil and sprinkle with pepper.
2. Place onto a preheated grill plate or barbecue and cook for 3-4 minutes each side, depending upon thickness.
3. Set aside covered for 5 minutes before serving.
4. Place couscous, apple and apricot into a large bowl, pour over boiling stock.
5. Cover for 5 minutes.
6. Fluff with a fork and stir through the dressing, parsley, mint and pine nuts.
7. Serve pork alongside couscous with salad greens.

butterflied pork loin, olive oil, black pepper, couscous, apple, dried apricots, boiling reduced salt chicken stock, coriander dressing, italian parsley, mint, pine nuts, salad greens

Taken from www.kraftrecipes.com/recipes/grilled-pork-fruity-couscous-104113.aspx (may not work)