Pork and Scallion Kebabs with Herbed Couscous


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Everything is more fun eaten off a stick, and these lemony, garlicky bites of pork and charred scallions threaded on skewers definitely fit the bill. Round out the summer-leaning meal with herb-flecked couscous punctuated with salty pockets of feta.

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Yields:
1 serving(s)

Total Time:
25 mins

Cal/Serv:
461

  • 1

    lemon

  • 1

    clove garlic, pressed or finely grated

  • 1 tbsp.

    olive oil

  • Kosher salt and pepper

  • 1/2 lb.

    pork tenderloin

  • 2

    scallions, each cut into four 2-inch pieces

  • 1/2 c.

    couscous

  • 1/2 c.

    plus 2 tablespoons boiling water

  • 1/4 c.

    mint leaves, finely chopped 

  • 1/4 c.

    flat-leaf parsley, finely chopped

  • 1

    Persian cucumber, cut into very small pieces

  • 1/2 oz.

    feta cheese, crumbled

Directions

About 461 calories (with leftovers for lunch), 17 g fat (5.5 g saturated), 90 mg cholesterol, 327 mg sodium, 42 g carbohydrates, 5 g fiber, 2.5 g sugar (0 g added sugar), 34 g protein

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Headshot of Kate Merker

Chief Food Director

Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants. 

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