Pork and Couscous Salad with Dried Cherries

Recipe Ingredients

2		Pork chops - cut into 3/4" cubes
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Cayenne
1 1/3 cups	315ml	Dry couscous
2 cups	474ml	Boiling water
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Dried cherries
4		Scallions - sliced
2		Oranges - peeled and sliced
1		Cucumber - sliced (medium)
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	Orange juice
		Zest of one orange
1 1/2 teaspoons	7.5ml	Brown sugar
		Salt and pepper - to taste
2 tablespoons	30ml	Chopped pecans

Recipe Instructions

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.

Source:
National Pork Producers Council

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