Grilled Pork, Couscous Dried Cherry Salad W/Citrus

Name: Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 lb boneless pork loin or 1 lb pork tenderloin, cut into 1 inch cubes; 1 teaspoon ground cumin; ½ teaspoon ground ginger; ½ teaspoon ground coriander; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ¼ teaspoon black pepper; salt (to taste); cooking spray; 1 ⅓ cups couscous; 2 cups water, boiling; ½ teaspoon salt; ½ cup dried cherries; 4 green onions, thin sliced; 2 oranges, peeled and sliced; 1 medium cucumber, sliced thinly; 4 tablespoons olive oil; 2 tablespoons orange juice; zest of one orange; 1 ½ teaspoons brown sugar; salt and pepper, to taste; 2 tablespoons toasted pecans, finely chopped

Servings: persons

1 tablespoon olive oil
1 lb boneless pork loin or 1 lb pork tenderloin, cut into 1 inch cubes
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
salt (to taste)
cooking spray
1 ⅓ cups couscous
2 cups water, boiling
½ teaspoon salt
½ cup dried cherries
4 green onions, thin sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced thinly
4 tablespoons olive oil
2 tablespoons orange juice
zest of one orange
1 ½ teaspoons brown sugar
salt and pepper, to taste
2 tablespoons toasted pecans, finely chopped

1
Combine cumin, ginger, corriander, garlic powder, paprika, cayenne, salt and pepper.
2
Brush 1 tablespoon olive oil evenly over pork cubes and sprinkle evenly with spice mixture.
3
Thread pork cubes on skewers leaving a small space between each cube.
4
Preheat grill to medium-high heat.
5
Place pork on a grill rack coated with cooking spray and grill about 5-7 minutes or until done.
6
Set aside.
7
Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoons salt; cover and let rest 5 minute Stir cherries and green onion into couscous.
8
Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork kabobs.
9
In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.

1638

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb boneless pork loin or 1 lb pork tenderloin, cut into 1 inch cubes, 1 teaspoon ground cumin, ½ teaspoon ground ginger, and more.

Yes, Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions