Minty couscous and pork salad

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


Mix all of the ingredients in a large glass or plastic bowl, blending well.

Cover and refrigerate about 2 hours or until well chilled.


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

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