Grilled Pork, Couscous Dried Cherry Salad W-Citrus Vinaigrette

May 17, 2023May 17, 20230 2
Grilled Pork, Couscous Dried Cherry Salad with Citrus Vinaigrette: A Perfect Summer Dish
in Main

Prep

40 min (including marinating time)

Cook

10-14 min

Ready In

50-54 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon olive oil
1 lb boneless pork loin or 1 lb pork tenderloin , cut into 1 inch cubes
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
salt ( to taste )
cooking spray
1 1/3 cups couscous
2 cups water , boiling
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions , thin sliced
2 oranges , peeled and sliced
1 medium cucumber , sliced thinly
4 tablespoons olive oil
2 tablespoons orange juice
zest of one orange
1 1/2 teaspoons brown sugar
salt and pepper , to taste
2 tablespoons toasted pecans , finely chopped

Nutrision Information

Servings Per Recipe
4
Calories
525
Sugar
13g
Fat
27g
Looking for a light and refreshing summer dinner recipe that's easy to make and bursting with flavor? Look no further than this Grilled Pork, Couscous Dried Cherry Salad with Citrus Vinaigrette. This dish combines tender grilled pork cubes marinated in a zesty spice blend with a fluffy couscous salad studded with tart dried cherries, juicy orange slices, and crisp cucumbers. The finishing touch is a tangy citrus vinaigrette dressing made with fresh orange juice and olive oil. Serve this dish al fresco on a warm evening and enjoy the flavors of the season.

Instructions

1.In a small bowl, mix the olive oil, cumin, ginger, coriander, garlic powder, paprika, cayenne pepper, black pepper, and salt together to create the marinade.
2.Add the pork cubes and marinate for at least 30 minutes.
3.Heat a grill pan to medium heat and spray with cooking spray.
4.Grill the pork cubes for 5-7 minutes per side or until cooked through.
5.In a large bowl, add the couscous and boiling water. Let sit for 5 minutes, then fluff with a fork.
6.Add the dried cherries, green onions, oranges, and cucumber to the couscous.
7.In a small bowl, whisk together the olive oil, orange juice, orange zest, brown sugar, salt, and pepper to create the vinaigrette dressing.
8.Drizzle the dressing over the couscous salad and toss to coat.
9.Top the salad with the chopped pecans and serve immediately.

PROS

This dish is full of flavorful spices and textures, from the juicy grilled pork to the chewy dried cherries and tender couscous.

It’s also a great source of protein and fiber.

CONS

The dish requires a bit of prep work and marinating time, making it less ideal for a quick weeknight meal.

The cayenne pepper may be too spicy for some palates.

HEALTH & BENEFITS

The lean pork in this recipe is an excellent source of protein and essential nutrients like vitamin B12 and zinc.
The couscous and dried cherries add fiber, iron, and antioxidants to the dish, while the oranges and cucumber provide vitamin C and hydration.
The vinaigrette dressing is made with heart-healthy olive oil and orange juice, which are both rich in vitamin E and anti-inflammatory compounds.

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