2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1/4 cup butter or margarine, divided
3 cups uncooked couscous
1/2 cup currants
1/2 cup pine nuts, toasted
4 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
3/4 teaspoon salt, divided
3/4 teaspoon curry powder
3/4 teaspoon ground red pepper, divided
4 boneless pork loin chops, cut into 1/2-inch cubes
1/2 teaspoon ground black pepper
1 tablespoon olive oil
Bring broth and 3 tablespoons butter to a boil in a saucepan over medium heat; remove from heat.
Stir in couscous. Cover and let stand 5 minutes; fluff with a fork.
Stir in currants and next 6 ingredients. Stir in 1/4 teaspoon salt, curry, and 1/2 teaspoon red pepper. Keep warm.
Sprinkle pork with remaining 1/2 teaspoon salt, 1/4 teaspoon red pepper, and black pepper. Heat remaining 1 tablespoon butter and oil in a skillet over medium heat. Saute pork 5 to 7 minutes. Stir in couscous.
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