Herbed Pork Cutlets, Greek Vegetable Salad with Couscous, Cucumber

Yields:	4-6 servings
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	Preparation	30 minutes
	Cooking	10 minutes
	Ready In	55 minutes

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Ingredients


Marinade
1/4	cup	lemon juice
1/4	cup	olive oil
2	tablespoons	oregano leaves	freshly chopped
2	tablespoons	parsley leaves	chopped
3	cloves	garlic	crushed in press
3/4	teaspoon	salt
3/4	teaspoon	black pepper

Cucumber salad
2	tablespoons	yogurt, non-fat	plain
1	each	cucumber	peeled, thinly sliced

Greek vegetable salad
2	medium	tomatoes	cored, in chunks
1	each	green bell pepper	seeded, chunked
1/2	cup	olives	pitted, ripe
1/3	cup	red onions	thinly sliced
8	ounces	feta cheese

Herbed pork cutlets
1 1/2	pounds	pork loin	boneless , in 12 slices

Couscous
14 1/2	ounce	chicken broth	can
10	ounce	couscous

Directions

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.

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Member Review

Cream of Squash Soup

Excellent! I used evaporated milk instead of 1/2 and 1/2. It's DELICIOUS! Using squash fresh from the garden!!! Will freeze some for the winter months.

Reviewed by starfire

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