Don't miss another issue…      Subscribe

Herbed Pork Cutlets, Greek Vegetable Salad with Couscous, Cucumber

 

55

Yield

4

servings

Prep

30

min

Cook

10

min

Ready

55

min

Trans-fat Free, Good source of fiber
 

Ingredients

Marinade
¼ cup lemon juice
¼ cup olive oil
2 tablespoons oregano
freshly chopped
*
2 tablespoons parsley leaves
chopped
3 cloves garlic
crushed in press
¾ teaspoon salt
¾ teaspoon black pepper
Cucumber salad
2 tablespoons yogurt, non-fat
plain
1 each cucumbers
peeled, thinly sliced
Greek vegetable salad
2 medium tomatoes
cored, in chunks
1 each green bell peppers
seeded, chunked
½ cup olives
pitted, ripe
*
cup red onion
thinly sliced
8 ounces feta cheese
Herbed pork cutlets
1 ½ pounds pork loin
boneless , in 12 slices
Couscous
14 ½ ounce chicken broth
can
10 ounce couscous

Directions

  1. Mix ingredients for marinade. Stir 2 teaspoon of marinade into yogurt; add cucumber.

Toss tomatoes, bell pepper, olives, and red onion with ¼ cup of the marinade.

Marinate pork in remaining marinade for 15 minutes.

  1. 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.

  1. Cook pork 3 to 4 minutes per side until just cooked through. Serve Greek salad over couscous.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 583g (20.6 oz)
Amount per Serving
Calories 94748% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1124mg 47%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 19%
Sugars g
Protein 128g
Vitamin A 19% Vitamin C 78%
Calcium 29% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed