Ingredients

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)

1 tablespoon hot chili oil

Directions

In a medium bowl, combine mango,
avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste,
with salt and black pepper.

In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from
heat. After 5 minutes remove cover, fluff with a fork.

Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of
pork slices with hot chili oil and season with salt and black pepper. Add slices to hot
pan and cook 1 to 2 minutes per side, until golden brown.

Serve pork over couscous with salsa spooned on top.