Caribbean Pork and Couscous Salad -

Caribbean Pork and Couscous Salad

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Servings:	4
Author Notes:	A zesty and fresh dinner option.
Ingredients:	2 boneless Coleman Natural Pork chops, cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub (Or combine 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.) 1 10-oz. package 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 4 tablespoons olive oil 2 tablespoon orange juice Zest of 1 orange 1 1/2 teaspoons brown sugar Salt and pepper, to taste 2 tablespoons chopped pecans
Instructions:	In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the Coleman Natural 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 edge of four dinner plates; equally portion couscous mixture onto plates; topping 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. Recipe courtesy of The National Pork Board.