Grilled Pork Steaks With Zucchini Couscous
- 1 cup whole-wheat couscous
- 1/2 cup nonfat plain Greek yogurt
- Harissa or hot sauce, to taste
- Kosher salt
- 1 1 1/4 -pound pork tenderloin
- 3 tablespoons extra-virgin olive oil
- 1 small clove garlic, finely grated
- Freshly ground pepper
- 2 medium zucchini, sliced lengthwise into wedges
- 1 large tomato, chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
Preheat 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.
Photograph by Andrew Purcell
More Recipes and Ideas:
Grilled Pork Chops with Long Hots and Yellow Bell Peppers, Grilled Pork Chops with Peck Seasoning and Charred Peppers, Grilled Pork Chops with Garlic Jam, Barbecuing, Stuffed Pork Chops Recipes, Grilled Steak Recipes, Pork Recipes, Healthy Lunch Recipes, Grilled Vegetable Recipes
Thank you! your flag was submitted.