Pork & Herbed Couscous

I’m going to be honest here: I was skeptical about this meal, but the part that I was concerned with (the herbed couscous) turned out to be what I loved the most! Never having used fresh mint for anything other than mojitos, I anticipated a chewing-gum flavored side dish that would be delivered directly to the trash can…I was totally wrong! Offset by the freshness of the cucumber and saltiness of the feta, the mint works, and the lemon gives the entire dish a nice summery zing…give it a shot, I think you’ll be pleasantly surprised.


Pork Tenderloin & Herbed Couscous

2 lemons
2 garlic cloves, minced
1 tablespoon olive oil
black pepper
1 lb pork loin, cut into ½ inch medallions
2 leeks, cut crosswise into ½ inch slices
1 cup couscous
1 cup fresh mint leaves, chopped
¾ cup fresh parsley, chopped
½ cucumber, diced
2 ounces feta cheese, crumbled

Grate the zest of 1 lemon into a medium bowl and squeeze in the juice (2-3 tablespoons). Add the garlic, oil, and ½ teaspoon(ish) pepper, mix to combine. Add the pork and leeks to the bowl, toss to coat.

Place the couscous in a medium bowl, grate the zest of the remaining lemon over the top; add 1 ¼ cup boiling water, cover and let sit until all the water has been absorbed, about 10 minutes.

Meanwhile, heat a large skillet (coated with cooking spray) over medium-high heat. Press the pork medallions into the skillet, top with leeks and remaining lemon juice mixture. Cook 4 minutes on each side, or until done.

Fluff the couscous, then toss with the mint, parsley, cucumber and feta. Plate & enjoy!

Sodium per serving: 441 mg

Adapted from Woman’s Day Magazine

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