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55 minutes
Prep: 30 minutes
Cook: 10 minutes
947 calories per serving view nutrition facts
4-6 servings
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| 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 | |
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.
| % Daily Value* | |
| Total Fat 50.0g | 77% |
| Saturated Fat 18.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 1124mg | 47% |
| Total Carbohydrate 58.0g | 19% |
| Dietary Fiber 5.0g | 19% |
| Sugars 9.0g | |
| Protein 64.0g | 128% |
| Vitamin A | 19% | Vitamin C | 78% | |
| Calcium | 29% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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