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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you don't have Caribbean rub then mix 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 Ingredients:
3 boneless pork chops, cut into 3/4-inch cubes |
1 tablespoon caribbean jerk rub |
1 (10 ounce) package couscous |
2 cups boiling water |
1/2 teaspoon salt |
1/2 cup dried cranberries |
4 green onions, sliced |
2 oranges, peeled and sliced |
1 medium cucumber, sliced |
4 tablespoons olive oil |
2 tablespoons orange juice |
1 orange, zest of |
1 1/2 teaspoons brown sugar |
salt and pepper, to taste |
2 tablespoons chopped pecans |
Directions:
1. In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
2. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries 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.
3. 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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