CARIBBEAN PORK AND COUSCOUS SALAD
Make and share this Caribbean Pork and Couscous Salad recipe from Food.com.
Provided by Becca Bricker
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- *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 for the caribbean rub.
Nutrition Facts : Calories 635.1, Fat 25.7, SaturatedFat 4.7, Cholesterol 62, Sodium 350.5, Carbohydrate 69.9, Fiber 6.6, Sugar 10.3, Protein 31.1
PORK WITH CUCUMBER & APRICOT COUSCOUS
Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
- For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
- Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
- Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.
Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 0.2 milligram of sodium
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