Pork Cutlets with Couscous and Sauteed Peppers and Asparagus Submitted by Jenn P., Incirlik Ingredients 1 cup couscous 2 tablespoons olive oil 2 red bell peppers 1 bunch asparagus course salt    and ground pepper 8 small pork cutlets 1/2 cup parsley leaves,       coarsely chopped Preparation 1. Cook couscous according to package. 2. In a large cast-iron or heavy skillet heat 1 tablespoon oil     over medium-high. 3. Add peppers and asparagus, season with salt and pepper,     cook stirring frequently until vegetables are crisp tender,     about 8 minutes. 4. Transfer to a serving plate. 5. Add 1.5 teaspoons oil to skillet. 6. Season pork on both sides with salt and pepper. 7. Cook half the cutlets until browned, 5 minutes, flipping once. 8. Repeat with remaining oil and cutlets. 9. Stir parsley into couscous and serve with pork and vegetables.

Characteristics Sugar-free Ready in under 30 minutes

Eat This For: Lunch Entree