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Herbed Pork Cutlets, Greek Vegetable Salad with Couscous Cucumber Salad

  • 4servings
  • 45minutes
  • 1110calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) lemon juice

  2. 1/4 cup(s) olive oil

  3. 2 tablespoon(s) fresh oregano , chopped 2 tablespoon(s) parsley , chopped 3 clove(s) garlic , crushed in garlic press 75 teaspoon(s) salt

  4. 3/4 teaspoon(s) pepper

  5. 2 tablespoon(s) plain nonfat yogurt

  6. 1 cucumber , peeled and thinly sliced

  7. 2 medium tomatoes , cored and cut into chunks

  8. 1 green bell pepper , seeded and cut into pieces

  9. 5 cup(s) pitted ripe olives

  10. 1/3 cup(s) red onion , thinly sliced 1 package(s) (8 ounces) feta cheese

  11. 1 1/2 pound(s) boneless pork loin , cut into 12 slices 1 can(s) (14 1/2 ounces) chicken broth

  12. 1 box(es) (10 ounces) instant couscous

Instructions Jump to Ingredients ↑

  1. Mix ingredients for marinade. Stir 2 teaspoons 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.

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