Pork & Papaya with Couscous

Adapted from Clean Eating

Chef’s Notes: Having only met papaya twice this year, I know at least one thing about it. Papaya requires a little heat to remove the bitterness. I can't explain away it's rhubarb-like qualities, but when I saw the original recipe stirred it in raw: quick change! We loved the way this turned out! With the added sweetness from the papaya and stir-fry sauce along with that little kick of Szechuan heat. Magnifique!

1. Cook couscous

2. Saute Pork

3. Combine

Ingredients for 2:

½ C water

½ C couscous

1 tsp olive oil

1 tsp low-sodium soy sauce

¼ tsp ground ginger

1 Tbsp Szechuan stir-fry sauce

2 garlic cloves, minced

8 oz pork tenderloin, sliced into 1/2” strips

1 Tbsp lime juice

¼ C fresh cilantro, minced

2 green onions, diced

½ Hawaiian papaya, peeled, seeded and cubed

Instructions:

1. In a sauté pan bring ½ C water to a boil. Remove from heat and add couscous. Cover and allow to set for at least 5 minutes.
2. Heat olive oil in a skillet over medium-high heat. Add garlic; sauté 1 minute
3. Add pork, ginger, soy sauce and stir-fry sauce; reduce heat to medium and cook until pork is done (about 5-7 minutes)
4. Add cilantro and papaya and cook for another 1 minute
5. Remove from heat and stir in green onions.
6. Fluff couscous with a fork and divide into 2 bowls
7. Top with pork mixture
8. Enjoy!

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the SupperSmiths, forging one meal at a time