- Orange-Cumin Cooking Sauce
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/2 cup orange juice
- 4 teaspoons cornstarch
- 2 tablespoons Safeway SELECT Gourmet Club Soy Sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- Stir-Fried Pork and Couscous
- 4 cups coleslaw mix
- 1/4 cup Safeway SELECT Seasoned Rice Vinegar
- 2 cups fat-free reduced-sodium chicken broth
- 1 cup couscous
- 2 tablespoons vegetable oil, divided
- 1 pound boneless pork loin, trimmed of fat and cut into 1/2-inch by 3-inch strips
- 1 large onion, thinly sliced
- 1 tablespoon finely minced fresh ginger
- 2 cloves garlic, minced or pressed
- 1/4 cup chopped fresh cilantro
- To make cooking sauce, in a medium-size bowl, stir together broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne; set aside.
- In a large bowl, combine coleslaw mix and vinegar; mix lightly, then set aside.
- In a 1 1/2- to 2-quart pan, bring broth to a boil over high heat. Stir in couscous; then cover and let stand until liquid has been absorbed (about 5 minutes).
- Heat 2 teaspoons of the oil in a wide nonstick frying pan over medium-high heat. Add half the pork and cook, stirring often, until lightly browned (about 3 minutes). Remove pork to a plate and keep warm. Add 2 teaspoons more oil to pan and repeat stir-frying with remaining pork; add to plate of cooked pork.
- To pan, add remaining 2 teaspoons oil, onion, ginger, and garlic; stir-fry for 2 minutes. Return pork to pan; stir sauce, then add to pan. Cook, stirring, until sauce boils (about 2 minutes).
- Meanwhile, spoon cabbage onto a large, deep platter; mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with cilantro.