Pork And Grilled Stone Fruit Couscous Salad Recipe

Name: Pork And Grilled Stone Fruit Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh orange juice; 1/2 cup water; 1/2 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 3/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1 cup uncooked couscous; 2 teaspoons chopped peeled fresh ginger; 2 teaspoons raspberry vinegar; 2 teaspoons balsamic vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extravirgin olive oil, divided; 2 ripe nectarines, halved and pitted; 2 ripe peaches, halved and pitted; 1/3 cup chopped red onion; 1/4 cup chopped fresh cilantro

Servings: persons

3/4 cup fresh orange juice
1/2 cup water
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup uncooked couscous
2 teaspoons chopped peeled fresh ginger
2 teaspoons raspberry vinegar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons extravirgin olive oil, divided
2 ripe nectarines, halved and pitted
2 ripe peaches, halved and pitted
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro

1
Combine first 4 ingredients in a small saucepan; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
2
Combine remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, ginger, vinegars, and mustard, stirring with a whisk. Gradually add 1 1/2 tablespoons oil, stirring with a whisk.
3
Heat a grill pan over medium-high heat. Brush the remaining 1 1/2 teaspoons oil evenly over fruit. Cook for 3 minutes on each side or until well marked; let cool. Cut the fruit into 1/4-inch cubes.
4
Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing gently. Stir in couscous. Drizzle vinegar mixture over couscous mixture, tossing gently to coat. Chill 1 hour.

105

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 3/4 cup fresh orange juice, 1/2 cup water, 1/2 teaspoon ground cumin, 1/8 teaspoon ground cinnamon, and more.

Yes, Pork And Grilled Stone Fruit Couscous Salad 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!

Pork And Grilled Stone Fruit Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions