Try this Grilled Pork Steaks With Zucchini Couscous recipe, or contribute your own.
Suggest a better descriptionPreheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.
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Serving Size: 1 Serving (266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 440 | ||
Calories from Fat: 94 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 92.2mg | 28 % | |
Sodium 91.2mg | 3 % | |
Potassium 838.2mg | 22 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 43g | ||
Protein 37.5g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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