Caribbean Pork and Couscous Salad

  • 2 boneless pork chops, cut into 3/4-inch cubes
  • 1 tablespoon Caribbean-style rub *
  • 1 10-ounce package couscous
  • 2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 cup dried cherries
  • 4 green onions, sliced
  • 2 oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 tablespoons olive oil
  • 2 tablespoons orange juice
  • Zest of 1 orange
  • 1 1/2 teaspoons brown sugar
  • Salt and pepper, to taste
  • 2 tablespoons chopped pecans

Cooking Directions

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.

Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.

Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.

Serves 4.

*Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder and salt and 1/4 teaspoon black pepper.

Serving Suggestions

Grilled pork kabobs seasoned Caribbean-style top a lively couscous salad topped with fruit and tangy vinaigrette. This makes a satisfying summer supper or hearty lunch with some warmed crusty bread to complete the meal.

Nutrition Facts

Calories 410 calories
Protein 16 grams
Fat 19 grams
Sodium 1690 milligrams
Cholesterol 35 milligrams
Saturated Fat 3 grams
Carbohydrates 51 grams
Fiber 5 grams
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