Heat grill to medium. Cook couscous – add 1 C. of water, 1 T. olive oil, and ½ t. salt to a pot and bring to a boil. (Use ½ the amount for 2 Servings or double for 8 servings) Stir in the couscous and immediately remove from heat. Cover and let sit 5 minutes. Fluff the couscous thoroughly with a fork. Meanwhile, you can grill the pork for 3-4 minutes per side or add 1 T. of olive oil to a skillet on medium heat and cook the pork chops for 3-4 minutes per side, until done. In another skillet add 1 T. of oil and sauté the zucchini with a little salt and pepper. Wash and dice the tomato. Toss the zucchini, parsley, and diced tomato in with the couscous. Salt and pepper as needed. Serve with the pork chops, and a dallop of yogurt sauce.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 500 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Cholesterol | 90 mg |
| Sodium | 530 mg |
| Total Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars | 1 g |
| Protein | 39 g |
Vitamin D 2% • Calcium 10% • Iron 15% • Potassium 15%
Ingredients
Pork, couscous (wheat), zucchini, tomato, Greek yogurt (milk, cultures), milk, lemon juice, parsley, sriracha, garlic pepper seasoning, salt.
Allergen Statement
Contains: Wheat, Milk