Yield: 6 Servings
Measure | 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 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini