Caribbean Pork and Couscous Salad
Cut:
Loin or Roast
Ingredients:
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2 Salmon Creek Farms boneless pork chops, cut into 3/4-inch cubes
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1 tablespoon Caribbean-style rub*
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1 10-oz. package couscous
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2 cups boiling water
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1/2 teaspoon salt
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1/2 cup dried cherries
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4 green onions, sliced
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2 oranges, peeled and sliced
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1 medium cucumber, sliced
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4 tablespoons olive oil
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2 tablespoon orange juice
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Zest of 1 orange
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1 1/2 teaspoons brown sugar
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Salt and pepper, to taste
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2 tablespoons chopped pecans
Instructions:
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. 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. 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.
*Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.
Serves 4.