Braden Family Cookbook

Chuck Braden

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COUSCOUS                                                         C.B. Original

recipe serves 2 as an entree
1             teaspoon ground cumin
            teaspoon ground ginger
1          clove garlic finely minced or crushed
4          oz. lean pork, lamb or chicken cut into in cubes
1          cup whole wheat couscous
1          cup chicken, beef, or vegetable stock
1          teaspoon peanut oil for sauteeing meat
3          large ripe plum tomatoes, pipped and coarsely chopped into three/4" chunks
5          oz Greek Calamata olives, pitted & coarsely chopped
2          green onions, about 11 3/16" long, sliced into 1/8" rounds
1             tablespoon lemon juice
1             tablespoon chopped cilantro
1             teaspoon chopped fresh mint
salt & fresh ground pepper to taste

Combine cumin, ground ginger and garlic.  Add meat chunks to this spice mix and combine.

Cook couscous per directions on the box.

Saute meat cubes on the oil over medium high heat until cooked medium rare . . .  if using chicken, cook until traces of pink are gone.  Remove meat from pan.

Combine everything, add salt and pepper to taste!