Caribbean Pork & Couscous Salad
Courtesy of National Pork Board
Serve With:
Warmed crusty bread and fresh brewed iced tea.
Servings: 4
Warmed crusty bread and fresh brewed iced tea.
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 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
* 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
What to do:
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
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
Wine pairings:
Riesling/Rhine, Beaujolais, Gewürztraminer
Nutritional information:
Calories: 410; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 35mg; Total Carbs: 51g; Fiber: 5g; Protein: 16g; Sodium: 1690mg;