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How To make 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.
How To make Herbed Pork Cutlets,Greek Vegetable Salad w/Couscous,Cucumber's Videos
Mediterranean Day | TV Episode | Sam The Cooking Guy
The brand new TV series of SAM THE COOKING GUY continues with the 3rd new episode, MEDITERRANEAN DAY.
00:00 Intro
00:56 Cutting & cooking vegetables
1:53 Adding garlic & seasonings
2:32 Adding tomatoes
3:18 Salting
3:30 Adding spinach
4:15 Adding eggs & covering
4:44 The reveal & finishing touches
5:12 Serving - Shakshouka
5:24 First Bite - Shakshouka
6:08 Cutting vegetables & building salad
8:03 Making a dressing
8:45 Flattening chicken
9:34 Seasoning & Grilling chicken
9:57 Dressing the salad
10:28 Serving salad & finishing chicken
11:26 First Bite - Greek salad
11:59 Addressing & toasting the couscous
12:50 Boiling couscous
13:39 Cutting & cooking vegetables
15:27 Making a dressing & wilting arugula
17:25 Finishing the couscous
17:39 Building - couscous
18:01 First Bite - couscous
18:42 What is Tahini?
19:05 Making a sauce
21:02 Making lamb meatballs
22:45 Cooking the meatballs
23:59 Plating - Lamb tahini pita
24:50 First Bite - Lamb Tahini Pita
25:15 Outro
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Pearl Couscous Super Salad | Good Chef Bad Chef S10 E13
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Click the link in this video for the recipe!
Grilled Lamb and Grape Kebab with Green Grape Tzatziki
Recipe at:
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe.
Tofu made delicious! ????????
Annie's Greek Meatballs, baked aubergines & Couscous
A step-by-step recipe to these delicious meatballs, baked aubergines with toppings and an easy couscous salad. Super easy and yummy everyday dish. Get your chef's hat on and join in on Cooking with Annie.
Tuna and Couscous Salad - AIS Nutrition Minute Meals
Tuna and Couscous Salad
Serves 4
Prep time: 15 mins Refrigerate: 30 mins before serving
Ingredients
For the Zesty Dijon Mustard Vinaigrette
o 2 1/2 tsp good quality Dijon mustard
o Zest of 1 lime
o 1 1/2 limes, juice of
o 1/3 cup olive oil
o 1/2 tsp crushed red pepper flakes, optional
For the Tuna Salad
o 2 x cans of tuna in spring water (185g)
o 2 1/2 celery stalks, chopped
o 1/2 Lebanese cucumber, chopped
o 3 green onions, both white and green parts, chopped
o 1/2 medium-sized red onion, finely chopped
o 1/2 cup pitted mixed olives, chopped
o 1 cup mixed tomatoes, chopped
o 1 red + green capsicum diced
o 1 cup cooked couscous (cooled)
o 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
o 10-15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
Instructions
1. To make the zesty mustard vinaigrette, in a small bowl, mix together the Dijon mustard, lime zest, and lime juice. Add the olive oil and crushed pepper flakes (if using), and mix again until well-blended. Set aside briefly.
2. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, olives, chopped fresh parsley, mint leaves and tuna. Stir to combine.
3. Dress the tuna salad with the zesty mustard vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.