Minty couscous & pork salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Couscous |
| 2 | cups | Cooked Pork Tenderloin; Cut Up, About 1/4 Pound |
| 1½ | medium | Green Bell Peppers; Finely Chopped, About 1 1/2 Cups |
| 2 | mediums | Carrots; Finely Chopped, About 1 Cup |
| ½ | small | Red Onion; Sliced |
| ½ | cup | Golden Raisins |
| ¼ | cup | Fresh Mint Leaves; OR |
| 1 | tablespoon | Dried Mint Leaves |
| ¼ | cup | Fresh Parsley; Chopped |
| ¼ | cup | Lemon Juice |
| ¼ | cup | Orange Juice |
| 2 | tablespoons | Olive Or Vegetable Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Ground Black Pepper |
Directions
MINTY DRESSING
Mix all of the ingredients in a large glass or plastic bowl, blending well. Cover and refrigerate about 2 hours or until well chilled.
MINTY DRESSING:
Mix all of the ingredients together, blending well.
Nutritional Information Per Serving: Calories: 305 Protein: 21 Grams Carbohydrates: 37 Grams Fat: 8 Grams Cholesterol: 55 Milligrams Sodium: 230 Milligrams Potassium: 620 Milligrams Posted by: Rich Harper