Pork tacos y couscous

I just made some stupendous ginger and rosemary pork tacos and southwest couscous.  Here's what you'll need to enjoy the deliciousness:

For the meat:
1 pound pork tenderloin
Stubb's Rosemary-Ginger Spice Rub
sea salt & freshly cracked pepper
1/4 cup red wine vinegar
1/4 cup water

For the slaw:
1/2 head radicchio, chopped
1/2 large jalapeno, diced
1 handful cilantro, roughly chopped
1 tablespoon honey
1/4 cup red wine vinegar
1/8 cup water

For the couscous:
1 cup organic couscous
1 1/4 cups organic chicken broth
1/2 medium shallot, diced
1 large red bell pepper, roasted, peeled, and chopped
1 avocado, scooped out and diced
1/2 can organic black beans, drained and rinsed
1/2 can organic no-salt-added corn, drained and rinsed
1 handful cilantro, chopped

small flour tortillas
the other 1/2 can organic black beans
the other 1/2 can organic, salt-free corn

Salt and pepper the pork tenderloin, then give the meat a conservative rub-down with the Stubb's.  Lay it into a crock pot and let the phallic other white meat cook on low for 7 hours.  It's going to smell delicious.

Once those 7 hours are up, carefully open the crock pot (without burning your face with the steam).  You'll look at the pork and think, "Oh no!  I've overcooked you!"  It'll have a nice crust on it, but I promise you that it's still moist on the inside.  Add the vinegar and water to de-glaze the crock pot, cover it again, and let it suck up some of that moisture while you prepare the slaw.

In a medium bowl, combine all of the slaw ingredients.  Although I didn't do it, you should probably first combine the dressing (honey, vinegar, and water); whisk it together, then toss it all together with the dry ingredients.  Let it hang out uncovered while you move on to the couscous.

In a medium saucepan, boil the chicken broth.  Once that's going, stir in the couscous, cover, and remove the saucepan from the heat.  Let it chill for about 5 minutes, then throw in all of the other couscous ingredients.  Fluff and stir it all together with a fork.

Combine the second halves of those cans of black beans and corn and set aside in a bowl.  Go back to the pork and turn the crock pot to "warm."  Remove the lid and, with two forks, begin pulling apart the pork.  You'll still have the liquid in the crock pot, so stir it all together to make sure the pork soaks up some more of the red wine vinegar-goodness.  Assemble tacos on the tortillas with corn and black beans, pork, and the slaw.  Serve the couscous on the side.

You may or may not have noticed that there is NO butter or oil in this recipe.  Salt is minimal and you're getting a little sugar in the honey.  If you're a freak, you could even substitute the tortillas with lettuce leaves (I prefer Boston lettuce to iceberg) or even serve it over some chopped romaine.

Overall, I'm sayin' that this is a damn good meal with a lot of really great things.  The flavor profile is definitely a step above anything that a restaurant chain will give to you.  You're going to get five to six servings of tacos (2 tacos per serving) and couscous for days.  Try it and let me know what you think!