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Caribbean
Pork and Couscous Salad |
INGREDIENTS: |
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2 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub
1 10-oz. package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoon orange juice
Zest of 1 orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
Serves: 4 |
DIRECTIONS: |
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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 minutes, turning occasionally to brown evenly. |
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2. |
Meanwhile, in large bowl combine couscous and boiling water and 1/2
teaspoon salt; let sit 5 minutes. |
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3. |
Stir cherries and green onions into couscous. Arrange cucumber
slices around the edge of four dinner plates; equally portion
couscous mixture onto plates; topping with orange slices and pork
cubes. |
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4. |
Stir together oil, orange juice, orange zest, brown sugar; season
with salt and pepper. |
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5. |
Drizzle over salads and garnish each salad with some chopped pecans. |
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Source: Heritage Acres |
