Portion Size: 1 cup (approx. 2 oz. chicken and ½ c. pasta)

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 pound cooked pork tenderloin, cut into thin slices across the grain.
2 cups uncooked couscous
1 cup lowfat buttermilk
2 teaspoons cumin
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped unsalted walnuts	Or almonds
2 tablespoons dried mint or cilantro	Or ¼ cup of fresh. Wash and minced
½ cup raisons
4 green onions	Wash, trim and slice (including greens)
2 teaspoon olive oil
1 clove garlic, minced	Wash, peel and mince

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring broiler to high. Brush pork with oil. Arrange chicken or pork on single layer in a large oven proof pan. Season with salt and pepper Broil on top rack for 5 minutes and turn. Broil an additional 3 minutes or until done.	Cook until internal temperature reaches 145°F for 15 seconds for pork.
2	Bring 3 cups of water to boil in a large pot.  Stir in couscous and remove from heat. Let stand covered for 5 minutes. Fluff couscous with a fork.
3	In a small bowl, combine cumin and buttermilk. Add couscous, garlic, chopped walnuts, mint,  or cilantro, and raison.  Toss to coast
4	Serve couscous topped with pork. Top with green onions
5	Serve immediately or chilled.