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Caribbean Pork & Couscous Salad
Courtesy of National Pork Board
Serve With:
Servings: 4
Warmed crusty bread and fresh brewed iced tea. Prep Time: 15 Min. Cook Time: 10 Min. What you need:
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+ 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 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 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;
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