Caribbean Pork with Couscous
Posted May 2, 2011 by
Ready Time 0 min Servings: 4 s


  • Canadian Pork Loin, boneless
  • cumin
  • cayenne
  • EACH ground ginger, allspice and garlic powder
  • dry couscous
  • boiling water
  • salt
  • dried cherries (optional)
  • green onions, sliced
  • oranges, peeled and sliced
  • olive oil
  • orange juice
  • grated orange peel
  • brown sugar
  • salt and pepper to taste
  • chopped pecans
  • cucumber slices (optional)


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.