Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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.


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