Ingredients
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon powdered saffron or 1/2 teaspoon turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound well-trimmed pork tenderloin,
cut into 3/4-inch medallions
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2½ cups chicken broth, divided
1/3 cup golden or dark raisins
1 cup uncooked couscous
1/4 cup chopped fresh cilantro
Preparation
Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.
Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.
Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.
