Grilled Pork Skewers With Couscous - Martha S
From 300 Recipes For The Grill.
Source and licence
From 300 Recipes For The Grill, printed page 4, digitised by the Internet Archive: https://archive.org/details/300RecipesForTheGrill
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 cloves garlic
- 1 1/4 lb pork tenderloin
- 1 t dijon mustard
- 1 lemon
- 1 salt
- 1 c water
- 1 T oil
Method
- 1 t dijon mustard 1t honey 1 juice of 1 lemon 1 T fresh thyme (about 4 -sprigs),plus,more for gar 1 salt and,Freshly Ground -pepper to t,aste 2 1/2 T olive oil,plus more to -brush on gr,ill 2 cloves garlic,peeled and -finely ch,opped 1 1/4 lb pork tenderloin,trimmed and cut in,to 1-inch cubes 1/2 md red onion,cut into 1/4-inch dice 1/2 small zucchini and yellow -squash,c,ut into 1/4-inch 1 red and yellow pepper -seeded and c,ut into 1/4 i 1 c dry couscous 1 c water,Boiling 1.
- Mix first 4 ingredients, salt, pepper, 1 T oil, and half the garlic in a large bowl.
- Add pork;
- cover;
- let stand for at least 1/2 hour.
- 2.
- Heat remaining oil in a saucepan over medium-low heat.
- Add remaining garlic and the onion.
- Cook until translucent, about 4 minutes;
- add vegetables, raise heat, and cook until just soft, about 5 minutes more.
- Add couscous and water;
- stir well.
- Turn off heat, cover, and let sit for 5 minutes.
- Season with salt and pepper.
- 3.
- Heat grill;
- brush with oil.
- Thread pork on skewers;
- season with salt and pepper.
- Grill on each side until done.
- Serve over couscous.