Alderfer Meats

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Caribbean Pork and Couscous Salad

Category: Salad  - 
Ready in: 15m  -  Cooking time: 10m  - 
Rating 3.00/5
Caribbean Pork and Couscous Salad


For 4 serving(s) ()

  • 2 boneless pork chops, cut into 3/4-inch cubes
  • 1 tablespoon(s) Caribbean-style rub
  • 10 ounce(s) couscous
  • 2 cup(s) boiling water
  • 1 teaspoon(s) salt
  • 1.5 cup(s) dried cherries
  • 4 green onions, sliced
  • 2 oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 tablespoon(s) olive oil
  • 2 tablespoon(s) orange juice
  • 1 zest of orange
  • 1.5 teaspoon(s) brown sugar
  • 0 salt and papper, to taste


  1. In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly.
  2. 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.
  3. 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.
  4. *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.