Ingredients
- 3 garlic in press (cloves crushed)
- 2 toamtoes cored
- 1 green bell pepper seeded
- 3/8 thinly onoin (sliced red)
- 14 1/2 ounce chicken broth
- 1 1/2 pounds pork loin in (boneless)
- 10 ounce box instant couscous
- 8 ounce feta cheese
- 1/2 cup pitted ripe olives
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons nonfat yogurt (plain)
- 2 tablespoons oregano (chopped fresh)
- 2 tablespoons parsley (chopped)
- 3/4 teaspoon pepper
- 3/4 teaspoon salt
- 1 slice cucumber (peeled)
Herbed Pork Cutlets, Greek Vegetable Salad w/Couscous Cucumber Salad
1. Mix ingredients for marinade. Stir 2 tsp. of marinade into yogurt; add cucumber. Toss tomatoes, bell pepper, olives, and red onion with 1/4 cup of the marinade. Marinate pork in remaining marinade for 15 minutes.
2. Meanwhile, preheat broiler or grill and bring chicken broth to a boil. Stir in couscous, remove from heat, cover, and let stand 10 minutes. Crumble feta cheese and toss into Greek salad.
3. Cook pork 3 to 4 minutes per side until just cooked through.
Serve Greek salad over couscous.
Per serving of meal: 1,110 cals. (57% from fat); 70 g fat. � 1996 by The Hearst Corporation; all rights reserved MC formatting by bobbi744@acd.net ICQ# 12099532
