Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous

Ingredients

• 1 cup california avocado diced ripe
• 1 tablespoon chili oil hot
• 2 tablespoons freshly cilantro leaves chopped
• 10 ounce couscous 
• 0.3 teaspoon ground cumin 
• 1 tablespoon jalapeno seeded finely chopped
• 2 tablespoons juice of lime fresh
• 2 cups chicken broth reduced-sodium
• 1 cup mangos diced ripe
• 12 ounces pork tenderloin rounds cooked sliced (1/ rounds)
• 2 tablespoons onion red minced
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• sauce pan
• stove
• grill pan

Directions

1. In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin.
2. Mix well. Season, to taste, with salt and black pepper.
3. In a saucepan, bring chicken broth to a boil.
4. Add couscous, stir and cover.
5. Remove from heat. After 5 minutes remove cover, fluff with a fork.
6. Meanwhile, set a stove-top grill pan over medium-high heat to preheat.
7. Brush both sides of pork slices with hot chili oil and season with salt and black pepper.
8. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
9. Serve pork over couscous with salsa spooned on top.