Ingredients

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

Instructions

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