Caribbean Pork and Couscous Salad: Main Image

Quick Facts

Nutrition Facts

Calories 617
  Calories from Fat 164 (27%)
(29%)Total Fat 19g
(13%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
(9%)Cholesterol 26mg
(41%)Sodium 978mg
(22%)Potassium 761mg
Total Carbohydrate 92g
(37%)Dietary Fiber 9g
Sugars 14g
Sugar Alcohols 0g
(45%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Caribbean Pork and Couscous Salad


  • 2 boneless pork chops, cut into 3/4-inch cubes

  • 1 Tbs Caribbean-style rub

  • 1 10 oz package couscous

  • 2 cups water, boiling

  • 1/2 tsp salt

  • 1/2 cup dried cherries

  • 4 green onions, sliced

  • 2 oranges, peeled and sliced

  • 1 medium cucumber, sliced

  • 4 Tbs olive oil

  • 2 Tbs orange juice

  • zest of 1 orange

  • 1 1/2 tsp brown sugar

  • 2 Tbs pecans, chopped

  • Caribbean-style rub4 tsp ground allspice

  • 1 Tbs each dried thyme

  • 1 Tbs paprika

  • 1 tsp cayenne

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp salt

  • 1/4 tsp black pepper.

Grilled pork kabobs seasoned Caribbean-style adorn a lively couscous salad topped with fruit and tangy vinaigrette.


  • To make the Caribbean-style rub, combine the allspice, thyme, paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a plastic bag and shake till mixed.
  • Add the pork cubes to the bag with the rub and shake until the pork is evenly coated. Skewer the pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
  • While the prok cooks, 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.