Caribbean Pork and Couscous Salad
Ingredients
For 4 serving(s) (
)
- 2 boneless pork chops, cut into 3/4-inch cubes
- 1 tablespoon(s) Caribbean-style rub
- 10 ounce(s) couscous
- 2 cup(s) boiling water
- 1 teaspoon(s) salt
- 1.5 cup(s) dried cherries
- 4 green onions, sliced
- 2 oranges, peeled and sliced
- 1 medium cucumber, sliced
- 4 tablespoon(s) olive oil
- 2 tablespoon(s) orange juice
- 1 zest of orange
- 1.5 teaspoon(s) brown sugar
- 0 salt and papper, to taste
Directions
- 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.
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Your comments on this recipe (7)
by Sabrina, on Monday, 22 October 2012This looks so great! I just tried cous cous for the first time last week and I loved it. My husband would LOVE this meal, (minus the red peperps) I will try it for sure! Thanks for sharing!! also you're so beautiful!!
by Ragini, on Monday, 22 October 2012Oooh thanks for menitoning that, Jenny. Definitely hold back on the oil. The other thing that we should mention is this is almost better the 2nd day, so if you wanted to keep leftovers for lunch, this dish is a great option. Glad you liked it!
by Ragini, on Monday, 22 October 2012Oooh thanks for menitoning that, Jenny. Definitely hold back on the oil. The other thing that we should mention is this is almost better the 2nd day, so if you wanted to keep leftovers for lunch, this dish is a great option. Glad you liked it!
by Ragini, on Monday, 22 October 2012Oooh thanks for menitoning that, Jenny. Definitely hold back on the oil. The other thing that we should mention is this is almost better the 2nd day, so if you wanted to keep leftovers for lunch, this dish is a great option. Glad you liked it!
by Josiana, on Wednesday, 16 May 2012Good to know you like this book, as I've been thinking about gettnig myself a copy. I usually enjoy Bittman's columns.I ate couscous and black beans a bunch when I was in Switzerland since I didn't have any cookbooks with me, had limited equipment, and recognized the way they were packaged at the grocery store. Both are good for something quick that can be changed around depending on what you add I should get back to keeping them on hand!
by Josiana, on Wednesday, 16 May 2012Good to know you like this book, as I've been thinking about gettnig myself a copy. I usually enjoy Bittman's columns.I ate couscous and black beans a bunch when I was in Switzerland since I didn't have any cookbooks with me, had limited equipment, and recognized the way they were packaged at the grocery store. Both are good for something quick that can be changed around depending on what you add I should get back to keeping them on hand!
by Josiana, on Wednesday, 16 May 2012Good to know you like this book, as I've been thinking about gettnig myself a copy. I usually enjoy Bittman's columns.I ate couscous and black beans a bunch when I was in Switzerland since I didn't have any cookbooks with me, had limited equipment, and recognized the way they were packaged at the grocery store. Both are good for something quick that can be changed around depending on what you add I should get back to keeping them on hand!