4 small potatoes, quartered lengthwise
1 tablespoon olive oil
2 tablespoons cumin seed
salt and pepper to taste

1. Coat potato wedges with olive oil and cumin seed.
2. Heat a skillet over medium heat, then place oiled potato wedges into the hot pan.
3. Brown all sides and continue to fry until potato is fork tender. Serve by themselves or with sour cream and scallions.

Makes 4 servings

1 pound pork tenderloin, cut into 1" slices
2 tablespoons coriander seeds
2 tablespoons peppercorns
1/2 teaspoon salt
1 tablespoon olive oil

1. Coarsely grind coriander seeds and peppercorns in a mortar and pestle or with a food processor.
2. Coat tenderloin cubes with this mixture, then season with salt.
3. Heat oil in an oven proof skillet over medium-high heat.
4. Sear all sides of meat. Finish in a 350 degree oven if necessary.

Makes 4 servings

1 cup dry couscous
1-1/2 cups boiling chicken stock
1 teaspoon olive oil
1/4 small onion, minced
1 teaspoon lemon zest

1. Heat the oil in a pot and saute the onion until softened.
2. Stir the lemon zest into the onion then add the water and couscous.
3. Bring to a boil, cover and remove from heat.
4. Allow to sit until stock is absorbed by couscous.

Makes 4 servings

Shannon had never had Couscous before and I'd never prepared it. From watching it being made on television it seemed easier than pouring tea. Having made it, I can stand behind that claim now. Add boiling water (or in this case stock) to the couscous and it's ready to eat. It's what minute rice dreams of being when it grows up. The lemon taste is refreshing, but not overpowering and very complimentary of the coriander and cumin also on this plate.

Frying Potatoes with Cumin is one of my personal favorite potato recipes. This would work perfectly well with sweet potatoes if you have a preference. If you wanted an extra bit of kick, just throw in some garlic and/or dried chili flakes. They were crispy on the outside, soft and fluffy on the inside and the flavor of cumin is bursting in every bite. I love it.

The great thing about peppercorns is that they somehow lose their bite when they're fried or roasted so they aren't as hot as an equivalent amount of ground pepper. That's not to say that this Pork Tenderloin doesn't pack a bit of heat, but it's a very pleasant, very aromatic heat that is very enjoyable. The flavor of coriander seeds is subtle in comparison to the pepper, but definitely holds its own. Since the pieces of meat are so small they're easily infused with the flavors and the seeds and peppercorns can be discarded afterwards if you prefer not to accidentally bite into something crunchy.

This dinner is simple, quick, inexpensive and grade A approved by yours truly. I think it's one of those "impress your friends" sorts of meals that you can whip up with hardly any preparation. I have to remember that there's nothing wrong with sticking to the simple tried and true recipes that are popular in my kitchen. Hopefully they're still new to you no matter how many times I've prepared them.