Curried Pork Salad

"Curried Pork Salad"??? What kind of name is that for a hearty, low-fat, Moroccan-inspired salad? Good lord, you'd think someone with a degree in creative writing could come up with something better than "Curried Pork Salad". But I can't.

This is low-fat and a hit with 10-year old and 36-year old boys.

Curried Pork Salad

Marinade/Dressing
2 cups low-fat plain yogurt
2 to 3 cloves garlic, crushed
1 tablespoon lemon juice
2 teaspoons olive oil
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon honey
red pepper flakes to taste
salt and black pepper
optional: fresh mint or cilantro, chopped

Whisk marinade, taste and adjust accordingly. Reserve one cup for dressing.

Salad
Four boneless pork loin chops, marinated in yogurt marinade for one to four hours.
Your favorite leaf lettuce (I like Costco's Organic Spring Mix)
One cucumber, peeled, seeded and chopped
One bell pepper, cored and chopped
Half a red or white onion, thinly sliced
One box of your favorite couscous, prepared
About two cups cooked lentils, warmed

Broil or grill the pork chops until cooked through. Assemble lettuce and vegetables in a large bowl, toss with salt & pepper. Place salad on individual plates, top with one cup warm couscous. Top that with 1/2 cup lentils. Drizzle with 1/3 cup dressing (DO NOT USE the marinade--that should be thrown away!). Slice one chop into thin slices and place on top of lentils. For garnish: diced red bell pepper. Makes four servings.