Tonight's diner inspiration also comes from issue 82 of Everyday Food Magazine.
I wouldn't normally choose couscous but the whole meal looked good and asparagus is season so we decided to try it.
Pork Cutlets with Couscous and Sauteed Peppers and Asparagus
1 cup couscous
2 tbsp olive oil
2 peppers
1 lb asparagus
salt and pepper
pork cutlets
1/2 cup chopped parsley
Cook couscous according to package instructions. Heat 1 tbsp oil in a heavy pan and sautee peppers and asparagus. Transfer to plate. Add remaining tbsp oil to pan and cook cutlets. Stir parsley into couscous and serve with pork and vegetables.
RATINGS:
Heather - 8 - "Good all together but not separately"
Brad - 7 - "Not a fan of couscous"
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