INGREDIENTS
2 boneless pork chops, cut into 3/4-inch cubes1 tablespoon Caribbean-style rub
1 (10 ounce) package couscous
1/2 cup dried cheries
2 cups boiling water
1/2 teaspoon salt
4 tablespoons olive oil
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
2 tablespoons orange juice
Zest of 1 orange
2 tablespoons chopped pecans
1 1/2 teaspoons brown sugar
Salt and pepper, 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.
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.
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