Recipes Ingredients Meat & Poultry Pork Recipes Pork Cutlets with Couscous and Sauteed Peppers and Asparagus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 25 mins Total Time: 25 mins Servings: 4 Pork cutlets are a surprisingly lean cut (hence why they're typically coated in breadcrumbs and fried) and we think they taste light and fresh when paired with sauteed asparagus and peppers and couscous. Ingredients 1 cup couscous 2 tablespoons extra-virgin olive oil 2 red bell peppers, seeded and cut into 1-inch strips 1 bunch asparagus (about 1 pound), trimmed Coarse salt and ground pepper 8 small pork cutlets (about 1 ½ pounds total) ½ cup loosely packed fresh parsley leaves, coarsely chopped Directions Cook couscous according to package instructions. Meanwhile, in a large cast-iron or heavy skillet, heat 1 tablespoon oil over medium-high. Add bell peppers and asparagus; season with salt and pepper. Cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Transfer to a serving plate and loosely tent with foil. Add 1 1/2 teaspoons oil to skillet. Season pork on both sides with salt and pepper. Cook half the cutlets until browned, 5 minutes, flipping once. Repeat with remaining oil and cutlets. Stir parsley into couscous and serve with pork and vegetables. Cook's Notes Cooking for one? Scale down to a single portion by quartering ingredient amounts; cooking times stay the same. Rate it Print