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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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Easy Israeli Couscous Salad
Sunny Anderson's Simple Summertime Couscous Salad | The Kitchen | Food Network
Sunny mixes up a colorful twist on pasta salad with pearl couscous, cucumber, peppers and her own bright dressing!
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Sunny's Simple Summertime Couscous Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 25 min (includes chilling time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Dressing:
2 tablespoons orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons olive oil
Salad:
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn
Directions
Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.
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Cajun Herb lamb chops
with Cajun Greek couscous
Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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