HealthNotes

Grilled Pork, Couscous, and Dried Cherry Salad with Citrus Vinaigrette

• From: National Pork Board

Ingredients

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

• 1 tsp ground cumin

• 1/2 tsp ground ginger

• 1/2 tsp allspice

• 1/2 tsp garlic powder

• 1/4 tsp cayenne

• 1 1/3 cups 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 thinly

• 4 Tbs olive oil

• 2 Tbs orange juice

• zest of one orange

• 1 1/2 tsp brown sugar

• salt and pepper, to taste

• 2 Tbs pecans, chopped

Grilled pork and couscous with a dried cherry and citrus vinaigrette is the focus of a one-dish summer supper.

Directions

• 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, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and onion into couscous. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.