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 MC formatting by bobbi744@acd.net ICQ# 12099532
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