Grilled pork and couscous
with a dried cherry and citrus vinaigrette is the focus of a
one-dish summer supper. Serve with grilled garlic bread.
Grilled Pork,
Couscous and Dried Cherry Salad with Citrus Vinaigrette
2 boneless pork chops,
4-ounce, 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 boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced thinly
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
Combine cumin, ginger,
allspice, garlic powder and cayenne and rub mixture over pork
cubes. Skewer cubes and grill over hot coals for 8 to 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.
Serves 4.
Wine suggestion: Pour a
chilled rose or vin gris wine.
