Pork and Grilled Stone Fruit Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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When nectarines and peaches go out of season, substitute plums. Ingredients:
3/4 cup fresh orange juice |
1/2 cup water |
1/2 teaspoon ground cumin |
1/8 teaspoon ground cinnamon |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 cup uncooked couscous |
2 teaspoons chopped peeled fresh ginger |
2 teaspoons raspberry vinegar |
2 teaspoons balsamic vinegar |
1 teaspoon dijon mustard |
2 tablespoons extravirgin olive oil, divided |
2 ripe nectarines, halved and pitted |
2 ripe peaches, halved and pitted |
1 1/2 cups (1/4-inch) cubed simply roasted pork (about 8 ounces) |
1/3 cup chopped red onion |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine first 4 ingredients in a small saucepan; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
2. Combine remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, ginger, vinegars, and mustard, stirring with a whisk. Gradually add 1 1/2 tablespoons oil, stirring with a whisk.
3. Heat a grill pan over medium-high heat. Brush the remaining 1 1/2 teaspoons oil evenly over fruit. Cook for 3 minutes on each side or until well marked; let cool. Cut the fruit into 1/4-inch cubes.
4. Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing gently. Stir in couscous. Drizzle vinegar mixture over couscous mixture, tossing gently to coat. Chill 1 hour.
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