INGREDIENTS

• 1 cup whole-wheat couscous
• 1 medium onion; chopped
• 1 yellow bell pepper; chopped
• 1 tspn. extra virgin olive oil
• 2 tspn. soy sauce
• 1 tspn. ginger; finely grated
• 1 tspn. garam masala
• 3 garlic cloves; minced
• ½ lb. pork tenderloin; sliced into ½-inch – 2-inch strips
• Juice & zest of 1 lime
• ¼ cup cilantro; minced
• 1 lb. papaya; peeled, seeded & cut into ½-inch cubes
• ½ tspn. black sesame seeds

INSTRUCTIONS

In a medium pot over medium-high heat, bring 1½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside. In a medium dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally. Remove skillet from heat and stir in lime juice and cilantro. Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. of the pork mixture, ½ cup papaya, and 1 Tbs. skillet juices. Garnish with reserved papaya seeds if desired.