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Caribbean Pork & Couscous Salad

Caribbean Pork & Couscous Salad

Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time • Warmed crusty bread and fresh brewed iced tea.
Ingredients
2 boneless pork chops, cut into 3/4-in. cubes
1 Tbsp. Caribbean style rub*
1 10-oz. package couscous
2 c. boiling water
1/2 tsp. salt
1/2 c. dried cherries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 Tbsp. olive oil
2 Tbsp. orange juice
zest of 1 orange
1 1/2 tsp. brown sugar
salt and pepper, to taste
2 Tbsp. chopped pecans

Directions:

1. 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 min., turning occasionally to brown evenly.

2. Meanwhile, in large bowl combine couscous, boiling water and 1/2 tsp. salt; let sit 5 min. Stir cherries and green onions into couscous.

3. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.

4. 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.

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

* 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Nutrition:

Calories: 410; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 35mg; Total Carbs: 51g; Fiber: 5g; Protein: 16g; Sodium: 1690mg;

Wine Pairings:

Riesling/Rhine, Beaujolais, Gewürztraminer
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