Grilled Herb-Rubbed Pork Tenderloin with Greek Israeli* Couscous - Wheat Foods Council

Ingredients

• 1 pork tenderloin, about 1 ¼ pound
• 2 garlic cloves, minced
• ¼ cup finely chopped flat leaf parsley
• 2 tablespoons chopped fresh thyme leaves
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 cup Israeli couscous, uncooked
• 1¾ cup water
• ½ teaspoon salt
• Dash ground black pepper
• ¼ cup crumbled feta cheese
• 1 large English cucumber
• ¼ cup chopped parsley
• 1 cup grape tomatoes, halved
• 1 tablespoon lemon juice