Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Dijon mustard
1 ts Honey
Juice of 1 lemon
1 tb Fresh thyme (about 4
-sprigs), plus more for
-garnish
Salt and freshly ground
-pepper to taste
2 1/2 tb Olive oil, plus more to
-brush on grill
2 Cloves garlic, peeled and
-finely chopped
1 1/4 lb Pork tenderloin, trimmed
-and cut into 1-inch cubes
1/2 md Red onion, cut into 1/4-inch
-dice
1/2 ea Small zucchini and yellow
-squash, cut into 1/4-inch
-dice
1 ea Red and yellow pepper,
-seeded and cut into 1/4
-inch dice
1 c Dry couscous
1 c Boiling water

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.

Martha Stewart Living/August/94 Scanned fixed by Di Pahl

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