Grilled Pork, Couscous & Dried Cherry Salad with Citrus Vinaigrette

Ingredients

  • 1 1/3 cups uncooked Original Couscous
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 2 boneless pork chops, cut into 3/4-inch cubes
  • 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, thinly sliced
  • 4 tablespoons olive oil
  • 2 tablespoons orange juice
  • zest of one orange
  • 1 1/2 teaspoons brown sugar
  • salt and pepper, to taste
  • 2 tablespoons chopped pecans, for garnish

Preparation

  • Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. Skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside.
  • Meanwhile, in large bowl cover couscous and cherries with boiling water seasoned with ½ teaspoon salt; cover and let rest 5 minutes. Stir onion into couscous.
  • Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
  • In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
Recipe adapted from National Pork Board