Pork and Grilled Stone Fruit Couscous Salad

recipe
When nectarines and peaches go out of season, substitute plums.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 377
Caloriesfromfat 23 %
Fat 9.7 g
Satfat 1.7 g
Monofat 6 g
Polyfat 1 g
Protein 16 g
Carbohydrate 56.6 g
Fiber 4.8 g
Cholesterol 26 mg
Iron 1.5 mg
Sodium 581 mg
Calcium 40 mg

Ingredients

3/4 cup fresh orange juice
1/2 cup water
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup uncooked couscous
2 teaspoons chopped peeled fresh ginger
2 teaspoons raspberry vinegar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons extravirgin olive oil, divided
2 ripe nectarines, halved and pitted
2 ripe peaches, halved and pitted
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro

Preparation

Combine first 4 ingredients in a small saucepan; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

Combine remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, ginger, vinegars, and mustard, stirring with a whisk. Gradually add 1 1/2 tablespoons oil, stirring with a whisk.

Heat a grill pan over medium-high heat. Brush the remaining 1 1/2 teaspoons oil evenly over fruit. Cook for 3 minutes on each side or until well marked; let cool. Cut the fruit into 1/4-inch cubes.

Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing gently. Stir in couscous. Drizzle vinegar mixture over couscous mixture, tossing gently to coat. Chill 1 hour.

Note:

David Bonom,

September 2004
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