Grilled Pork Steaks With Zucchini Couscous

Ingredients

• 0.3 cup parsley fresh chopped
• 1 small clove garlic finely grated
• 4 servings hot sauce to taste
• 4 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 0.5 cup nonfat greek yogurt plain
• 3 tablespoons olive oil extra-virgin
• 4 servings pepper freshly ground
• 1.3 pound pork tenderloin 
• 1 large tomatoes chopped
• 1 cup couscous whole-wheat
• 2 medium zucchini sliced lengthwise into wedges

Equipment

• frying pan
• plastic wrap
• grill
• cutting board
• meat tenderizer

Directions

1. Preheat a grill to medium. Cook the couscous as the label directs.
2. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
3. 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.
4. Remove the plastic.
5. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
6. Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
7. Grill, turning once, until lightly charred, about 3 minutes per side.
8. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side.
9. Transfer to a cutting board and let stand 5 minutes.
10. Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste.
11. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.
12. Photograph by Andrew Purcell