Whole-wheat couscous tossed with grilled zucchini and diced fresh tomatoes makes the perfect, easy weeknight side dish for lean grilled pork.
- 1 cup whole-wheat couscous
- 1/2 cup nonfat plain greek yogurt
- Harrisa or hot sauce, to taste
- Ksoher salt
- 1 1/4 pound pork tenderloin
- 3 tablespoons extra-virgin olive oil
- 1 small garlic clove, finely grated
- Freshly ground pepper
- 2 medium zucchini, sliced lengthwise into wedges
- 1 large tomato, chopped
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
- Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
- Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop.
- Grill pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
- Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces with the couscous and yogurt sauce.