Everything is more fun eaten off a stick, and these lemony, garlicky bites of pork and charred scallions threaded on skewers definitely fit the bill. Round out the summer-leaning meal with herb-flecked couscous punctuated with salty pockets of feta.
Advertisement – Continue Reading Below
- Yields:
- 1 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 461
Ingredients
- 1
lemon
- 1
clove garlic, pressed or finely grated
- 1 tbsp.
olive oil
-
Kosher salt and pepper
- 1/2 lb.
pork tenderloin
- 2
scallions, each cut into four 2-inch pieces
- 1/2 c.
couscous
- 1/2 c.
plus 2 tablespoons boiling water
- 1/4 c.
mint leaves, finely chopped
- 1/4 c.
flat-leaf parsley, finely chopped
- 1
Persian cucumber, cut into very small pieces
- 1/2 oz.
feta cheese, crumbled
Directions
-
- Step 1Heat grill or grill pan to medium-high. Into medium bowl, finely grate zest of lemon; transfer half to second bowl. Into 1 bowl, squeeze in 1 tablespoon lemon juice. Add garlic, oil, and 1/8 teaspoon each salt and pepper and stir to combine. Thinly slice pork on a diagonal, add to bowl along with scallions and toss to coat.
- Step 2To second bowl, add couscous and toss to combine. Add boiling water, cover and let sit until water is absorbed, about 10 minutes.
- Step 3Meanwhile, thread pork and scallions onto skewers and grill until pork is just cooked through, 2 to 3 minutes per side. Squeeze remaining lemon juice on top; transfer half to plate and transfer remaining pork and scallions to airtight container for lunch the next day.
- Step 4Fluff couscous and transfer half to container for lunch the next day. Toss remaining couscous with mint, parsley, cucumber, and feta. Serve herbed couscous with pork and scallions.
About 461 calories (with leftovers for lunch), 17 g fat (5.5 g saturated), 90 mg cholesterol, 327 mg sodium, 42 g carbohydrates, 5 g fiber, 2.5 g sugar (0 g added sugar), 34 g protein
Did you make this recipe? Comment below!
Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
