Grilled Pork Steaks With Zucchini Couscous

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste. 
  2. 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. 
  3. Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. 
  4. 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. 
  5. 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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