Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Moroccan style. Ingredients:
1 tablespoon olive oil |
1 lb boneless pork loin or 1 lb pork tenderloin, cut into 1 inch cubes |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon ground coriander |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/4 teaspoon cayenne pepper |
1/4 teaspoon black pepper |
salt (to taste) |
cooking spray |
1 1/3 cups couscous |
2 cups water, boiling |
1/2 teaspoon salt |
1/2 cup dried cherries |
4 green onions, thin sliced |
2 oranges, peeled and sliced |
1 medium cucumber, sliced thinly |
4 tablespoons olive oil |
2 tablespoons orange juice |
zest of one orange |
1 1/2 teaspoons brown sugar |
salt and pepper, to taste |
2 tablespoons toasted pecans, finely chopped |
Directions:
1. Combine cumin, ginger, corriander, garlic powder, paprika, cayenne, salt and pepper.
2. Brush 1 tablespoon olive oil evenly over pork cubes and sprinkle evenly with spice mixture. Thread pork cubes on skewers leaving a small space between each cube.
3. Preheat grill to medium-high heat.
4. Place pork on a grill rack coated with cooking spray and grill about 5-7 minutes or until done. Set aside.
5. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoons salt; cover and let rest 5 minute Stir cherries and green onion into couscous.
6. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork kabobs.
7. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
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