* Exported from MasterCook *
Herbed Pork Cutlets, Greek Vegetable Salad with Couscous, Cucumber
Recipe By : The Hearst Corporation, 1996
Serving Size : 4 Preparation Time :1:30
Categories : Pork Greek
Amount Measure Ingredient -- Preparation Method
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Marinade:
1/4 c Lemon juice
1/4 c Olive oil
2 tb Fresh oregano -- chopped
2 tb Parsley -- chopped
3 cl Garlic -- crushed in press
3/4 ts Salt
3/4 ts Pepper
Cucumber Salad:
2 tb Plain nonfat yogurt
1 Cucumber -- peeled/thin sliced
Greek Vegetable Salad:
2 md Tomatoes -- cored/in chunks
1 Green bell pepper --
- seeded, chunked
1/2 c Ripe olives -- pitted
1/3 c Red onion -- thinly sliced
8 oz Feta cheese
Herbed Pork Cutlets:
1 1/2 lb Boneless pork loin --
- in 12 slices
Couscous:
14 1/2 oz Can chicken broth
10 oz Pkg instant couscous
Mix ingredients for marinade. Stir 2 ts of marinade into yogurt; add
cucumber. Toss tomatoes, bell pepper, olives, and red onion with
1/4 cup marinade. Marinate pork in remaining marinade for
15 minutes.
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.
Cook pork 3 to 4 minutes per side until just cooked through. Serve
Greek salad over couscous.
Per serving: 1,110 cal (57% from fat); 70 g fat
Formatted by:
[email protected] ICQ# 12099532
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