Recipe - Minty Couscous And Pork Salad

3 cup Couscous
2 cup Cooked Pork Tenderloin; Cut
Up, About One fourth Pound
1 One half md Green Bell Peppers; Finely
Chopped, About 1 One half Cups
2 md Carrots; Finely Chopped,
About 1 Cup
One half small Red Onion; Sliced
One half cup Golden Raisins

MINTY DRESSING
One fourth cup Fresh Mint Leaves; OR
1 tablespoon Dried Mint Leaves
One fourth cup Fresh Parsley; Chopped
One fourth cup Lemon Juice
One fourth cup Orange Juice
2 tablespoon Olive Or Vegetable Oil
One half teaspoon Salt
One half teaspoon Ground Cinnamon
One half 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.

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