Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 2 boneless pork chops, 4 oz. each, cut into 3/4-in. cubes
* 1 tsp. ground cumin
* 1/2 tsp. ground ginger
* 1/2 tsp. ground allspice
* 1/2 tsp. garlic powder
* 1/4 tsp. cayenne pepper
* 1-1/3 c. couscous
* 2 c. water, boiling
* 1/2 tsp. salt
* 1/2 c. dried cherries
* 4 green onions, sliced
* 2 oranges, peeled and sliced
* 1 medium cucumber, sliced thinly
* 4 Tbsp. olive oil
* 2 Tbsp. orange juice
* zest of one orange
* 1-1/2 tsp. brown sugar
* salt and pepper, to taste
* 2 Tbsp. pecans, chopped
* 1 tsp. ground cumin
* 1/2 tsp. ground ginger
* 1/2 tsp. ground allspice
* 1/2 tsp. garlic powder
* 1/4 tsp. cayenne pepper
* 1-1/3 c. couscous
* 2 c. water, boiling
* 1/2 tsp. salt
* 1/2 c. dried cherries
* 4 green onions, sliced
* 2 oranges, peeled and sliced
* 1 medium cucumber, sliced thinly
* 4 Tbsp. olive oil
* 2 Tbsp. orange juice
* zest of one orange
* 1-1/2 tsp. brown sugar
* salt and pepper, to taste
* 2 Tbsp. pecans, chopped
What to do:
1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes.
2. Skewer cubes and grill over hot coals for 8-10 min., turning occasionally. Set aside.
3. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 tsp. salt; cover and let rest 5 min. Stir cherries and onion into couscous.
4. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Skewer cubes and grill over hot coals for 8-10 min., turning occasionally. Set aside.
3. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 tsp. salt; cover and let rest 5 min. Stir cherries and onion into couscous.
4. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 560; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 30mg; Total Carbs: 78g; Protein: 23g; Sodium: 30mg;