Grilled Pork, Couscous, and Dried Cherry Salad with Citrus Vinaigrette
Grilled pork and couscous with a dried cherry and citrus vinaigrette is the focus of a one-dish summer supper.
Ingredients
- 2 boneless pork chops, 4-ounces each, cut into 3/4-inch cubes
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1 1/3 cups couscous
- 2 cups water, boiling
- 1/2 tsp salt
- 1/2 cup dried cherries
- 4 green onions, sliced
- 2 oranges, peeled and sliced
- 1 medium cucumber, sliced thinly
- 4 Tbs olive oil
- 2 Tbs orange juice
- zest of one orange
- 1 1/2 tsp brown sugar
- salt and pepper, to taste
- 2 Tbs pecans, chopped
Directions
- 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.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 564
Calories from Fat 163 (29%)
(28%)Total Fat 18g
(13%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
(10%)Cholesterol 31mg
(17%)Sodium 412mg
(20%)Potassium 714mg
Total Carbohydrate 78g
(28%)Dietary Fiber 7g
Sugars 13g
Sugar Alcohols 0g
(45%)Protein 23g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.