Caribbean Pork with Couscous

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Dinner

10 minutes

8 - 9 minutes

4

    • 3/4 lb
      375 g
      Canadian Pork Loin, boneless
    • 1 tsp
      5 mL
      cumin
    • 1/4 tsp
      1 mL
      cayenne
    • 1/2 tsp
      2 mL
      EACH ground ginger, allspice and garlic powder
    • 1 1/3 cup
      325 mL
      dry couscous
    • 2 cups
      500 mL
      boiling water
    • 1/2 tsp
      2 mL
      salt
    • 1/2 cup
      125 mL
      dried cherries (optional)
    • 4
      4
      green onions, sliced
    • 2
      2
      oranges, peeled and sliced
    • 1/4 cup
      50 mL
      olive oil
    • 2 Tbsp
      25 mL
      orange juice
    • 1
      1
      grated orange peel
    • 1 1/2 tsp
      7 mL
      brown sugar
    • salt and pepper to taste
    • 2 Tbsp
      25 mL
      chopped pecans
    • optional
      cucumber slices (optional)

Directions

Cut pork into 3/4″/2 cm cubes. If using wooden skewers, presoak in water for 1 hour. Place pork cubes in a plastic bag. Combine cumin, cayenne, ginger, allspice and garlic powder. Shake to coat well. Thread pork cubes onto skewers. Preheat babecue on high; reduce heat to medium-high. Place pork on lightly oiled grill and grill over medium-high heat for about 8-9 minutes. Meanwhile, cover couscous with boiling water and add salt. Stir to combine, cover and let stand 5 minutes. Stir cherries and onions into couscous. Portion couscous equally onto 4 dinner plates. Top with orange slices and pork cubes. Combine olive oil, orange juice and peel, brown sugar, salt and pepper to make dressing; drizzle over all. Garnish with chopped pecans; add cucumber slices, if desired.


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