Ingredients
- 3 garlic in press (cloves crushed)
- 2 toamtoes cored
- 1 green bell pepper seeded
- 3/8 thinly onoin (sliced red)
- 700 ml chicken broth
- 400 gr pork loin in (boneless)
- 280 gr box instant couscous
- 230 gr feta cheese
- 65 gr pitted ripe olives
- 60 ml lemon juice
- 60 ml olive oil
- 30 ml nonfat yogurt (plain)
- 12 gr oregano (chopped fresh)
- 3 gr parsley (chopped)
- 2 gr pepper
- 2 gr 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 quarter 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
