Thursday, January 8, 2009

Caribbean Style Pork Kabobs with Couscous Salad

  • 3 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 cranberries
  • 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
  • Warm Bread

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat 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. Serve with warm bread if desired.

*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

Below is a video clip from KSL-TV's Studio 5 show, where I made this recipe on the air this week. The first part of the video is me discussing items on sale at Macey's Grocery store, but then it goes into the cooking of this meal. Enjoy!

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