1 cup chicken stock
1/2 cup orange juice
1/4 cup olive oil
2 cloves garlic, crushed
1/2 cup mixed dried fruit or sultanas
250 g couscous
4 pork butterfly steaks (125 g each)
1/3 cup chopped fresh parsley
1/2 cup sweet chilli sauce
1. Lightly toast the almonds in a small frying pan over moderate heat for about 2 to 3 minutes; put aside.
2. Combine the stock, orange juice, oil and garlic in a deep saucepan. Bring to the boil over moderate heat, then add the dried fruit and couscous and quickly stir with a fork. Remove from the heat, cover and let stand for 5 minutes.
3. Spray a large nonstick frying pan with cooking spray. Heat over high heat, add the pork and cook for 2 to 3 minutes on each side. Let stand for 5 minutes in a warm place.
4. Combine the nuts, couscous mixture and parsley and fluff up with a fork. Serve with the pork topped with a little chilli sauce.
Copyright © The Reader’s Digest (Australia) Pty Limited 2001
Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well. And pork is now far leaner than it used to be.
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