Pork and Couscous Salad with Dried Cherries

2 4-ounce pork chops, cut into 3/4" 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 dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 scallions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
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
Servings: 4
1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes; skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside.

2. Meanwhile, cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and scallions into couscous. Arrange cucumber around the edge of four dinner plates; equally portion couscous mixture onto plates, topping with orange slices and pork cubes.

3. Stir together olive oil, orange juice, orange zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with chopped pecans.


Preparation Time: 20 minutes
Cooking Time: 20 minutes