Grilling recipes

Pork and Couscous Salad with Dried Cherries

Course : Grilling
Source: National Pork Producers Council
Serves: 4

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Ingredients:

2 chops pork chops -- cut into 3/4 inch cubes 4 ounce

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon garlic powder

1/4 teaspoon cayenne

1 1/3 cups dry couscous

2 cups boiling water

1/2 teaspoon salt

1/2 cup dried cherries

4 medium scallions -- sliced

2 medium oranges -- peeled and sliced

1 medium cucumber -- sliced

4 tablespoons olive oil

2 tablespoons orange juice

1 medium Zest of one orange

1 1/2 teaspoons brown sugar

1 teaspoon salt and pepper -- to taste

2 tablespoons chopped pecans

Preparation / Directions:

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, cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and scallions into couscous. Arrange cucumber around the edge of four dinner plates; equally portion couscous mixture onto plates, topping with orange slices and pork cubes. Stir together olive oil, orange juice, orange zest, brown sugar and salt and pepper; drizzle over salads and garnish each salad with chopped pecans.

Pork and Couscous Salad with Dried Cherries

Ingredients:

Preparation / Directions:

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