Grilled Pork Skewers With Couscous Recipes

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HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS



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

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS



Grilled Pork Steaks With Zucchini Couscous image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-wheat couscous
1/2 cup nonfat plain Greek yogurt
Harissa or hot sauce, to taste
Kosher salt
1 1 1/4-pound pork tenderloin
3 tablespoons extra-virgin olive oil
1 small clove garlic, finely grated
Freshly ground pepper
2 medium zucchini, sliced lengthwise into wedges
1 large tomato, chopped
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
  • Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
  • Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
  • Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
  • Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.

Nutrition Facts : Calories 417 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 454 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 37 grams

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