Herbed Pork Cutlets,Greek Vegetable Salad w/Couscous,Cucumber

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 [email protected] ICQ# 12099532