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Caribbean Pork and Couscous Salad


Loin or Roast

Stuffed Bacon Rolls


  • 2 Salmon Creek Farms 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


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.

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