Caribbean Pork and Couscous Salad

Caribbean Pork and Couscous Salad

Caribbean Pork and Couscous Salad
These Caribbean-spiced pork kabobs top a lively couscous salad with fruit and tangy vinaigrette. This makes a satisfying summer supper with some warm crusty bread to complete the meal.
Print
SPONSORED:
At a glance
Main Ingredient:
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Serves:
4

Ingredients
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
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

Methods/steps
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 edges of four dinner plates; equally portion couscous mixture onto plates; top 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.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.