Caribbean Pork and Couscous Salad
Caribbean-spiced pork kabobs on a bed of bright and colorful couscous salad are served with a fruity, tangy vinaigrette to create a satisfying, summer supper. Serve with warm, crusty bread for a memorable meal.
Servings 4 servings
Calories 2628.98 kcal
- 2 boneless pork chops, cut into 3/4-inch cubes
- 1 tablespoon(s) Caribbean-style rub
- 10 ounce(s) couscous
- 16 ounce(s) boiling water
- 1/2 teaspoon(s) salt
- 1/2 cup(s) dried cherries
- 4 green onions, sliced
- 1 medium cucumber, sliced
- 4 tablespoon(s) olive oil
- 1 ounce(s) orange juice
- 2 tablespoon(s) orange zest (zest from one orange)
- 1 1/2 teaspoon(s) brown sugar
- 1 salt and pepper, to taste
- 1/8 cup(s) chopped pecans
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 edges of four dinner plates; equally portion couscous mixture onto plates; top 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.
Calories: 2628.98kcalCarbohydrates: 304.44gProtein: 121gFat: 100.6gSaturated Fat: 19.46gCholesterol: 263.76mgSodium: 2022.52mgFiber: 23.06gSugar: 81.52g
Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Pork