My family is getting together at my house this Saturday (some from Florida, some from California, we're in DC area). I'm planning on making grilled pork tenderloin with a red wine/ginger/soy reduction sauce with sliced (frozen) peaches that I've made before (from Bon Appetit or Gourmet, I think). I'm making vegetable skewers for a vegi.
I need help with a starch. I need it to be really, really simple, cause I have a 21 month old running around and I'll have to play "hostess." The reduction sauce gets made the night before and the pork gets marinated in most of it. It gets grilled day of, with the remainder of the reduction sauce on top. The vegis I can prep the night before, and they get grilled off.
Thoughts? Maybe couscous with some herbs?