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. Serve with grilled garlic bread.

Grilled Pork Salad


  • 2 (4 ounce) boneless pork chops, 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 water, boiling
  • 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 pecans, chopped


  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 minutes, turning occasionally. Set aside.
  3. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes.
  4. 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.
  5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.

Prep: 10 min | Cook: 10 min | Yield: 4 servings

Wine suggestion: Pour a chilled rose or vin gris wine.

Nutrition Information: Calories: 560 calories Protein: 23 grams Fat: 20 grams Sodium: 30 milligrams Cholesterol: 30 milligrams Saturated Fat: 3 grams Carbohydrates: 78 grams

Recipe and photo used with permission from: National Pork Board