Caribbean Pork and Couscous Salad Recipe

Caribbean Pork and Couscous Salad Recipe

  • 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
  • 2 oranges, peeled and 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
  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.
  2. 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 edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
  3. 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.
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