Braden Family Cookbook
Often seen names
- recipe serves 2 as an entree
teaspoon ground cumin
teaspoon ground ginger
clove garlic finely minced or crushed
oz. lean pork, lamb or chicken cut into ½ in cubes
cup whole wheat couscous
½ cup chicken, beef, or vegetable stock
½ teaspoon peanut oil for sauteeing meat
large ripe plum tomatoes, pipped and coarsely chopped into
oz Greek Calamata olives, pitted & coarsely chopped
green onions, about 11 3/16" long, sliced into 1/8"
tablespoon lemon juice
tablespoon chopped cilantro
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!