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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. What you need:
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+ 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 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 Nutritional information:
Calories: 560; Total Fat: 20g; Saturated Fat: 3g; Cholesterol: 30mg; Total Carbs: 78g; Protein: 23g; Sodium: 30mg;
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