Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette



  • 2 boneless pork chops (4-ounces each, cut into 3/4-inch cubes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1 1/3 cups couscous
  • 2 cups water (boiling)
  • 1/2 teaspoon salt
  • 1/2 cup dried cherries
  • 4 green onions (sliced)
  • 2 oranges (peeled and sliced)
  • 1 cucumber (medium, sliced thinly)
  • 4 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 Orange
  • 1 1/2 teaspoons brown sugar
  • salt
  • pepper
  • 2 tablespoons pecans (chopped)
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    1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. Skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and onion into couscous. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes. 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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