2 boneless pork chops, 4 oz. each, cut into 3/4-in. cubes 1 tsp. ground cumin 1/2 tsp. ground ginger 1/2 tsp. ground allspice 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper 1-1/3 c. couscous 2 c. water, boiling 1/2 tsp. salt 1/2 c. dried cherries 4 green onions, sliced 2 oranges, peeled and sliced 1 medium cucumber, sliced thinly 4 Tbsp. olive oil 2 Tbsp. orange juice zest of one orange 1-1/2 tsp. brown sugar salt and pepper, to taste 2 Tbsp. pecans, chopped
What to do:
1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. 2. Skewer cubes and grill over hot coals for 8-10 min., turning occasionally. Set aside. 3. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 tsp. salt; cover and let rest 5 min. Stir cherries and onion into couscous. 4. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes. 5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
