Herbed Pork Cutlets,Greek Vegetable Salad w/Couscous,Cucumber

* Exported from MasterCook *

Herbed Pork Cutlets,Greek Vegetable Salad w/Couscous,Cucumber

Recipe By : 1996 by The Hearst Corporation
Serving Size : 4 Preparation Time :1:30
Categories : Bulgar/Couscous Main Dishes
Marinades Pork - Tenderloin
Cucumbers Microwave
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped parsley
3 cloves garlic -- crushed in press
3/4 teaspoon salt
3/4 teaspoon pepper
Cucumber Salad:
2 tablespoons plain nonfat yogurt
1 cucumber -- peeled/thin sliced
Greek Vegetable salad:
2 medium toamtoes -- cored/in chunks
1 green bell pepper -- seeded/chunked
1/2 cup pitted ripe olives
1/3 cup thinly sliced red onoin
8 ounce pkg. feta cheese
Herbed Pork Cutlets
1 1/2 pounds boneless pork loin -- in 12 slices
Courscous:
14 1/2 ounce can chicken broth
10 ounce box instant couscous

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

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