Ingredients: 2 boneless pork chops, cut into 3/4-inch cubes 1 tablespoon caribbean-style rub 1 10-oz. package couscous 2 cups boiling water 1/2 teaspoon salt 1/2 cup dried cherries 4 green onions, sliced 2 oranges, peeled and sliced 1 medium cucumber, sliced 4 tablespoons olive oil 2 tablespoon orange juice zest of 1 orange 1 1/2 teaspoons brown sugar salt and pepper, to taste 2 tablespoons chopped pecans

Recipe Info Category: Salads Rating: 4 Contributor: Rachael Gaines

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.