~ Herbed pork cutlets,greek vegetable salad w/couscous,cucumber Recipe ~

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 
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