Pork and Grilled Stone Fruit Couscous Salad
When nectarines and peaches go out of season, substitute plums.
Yield: 4 servings (serving size: 1 1/2 cups)
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Amount per serving
- Calories: 377
- Calories from fat: 23%
- Fat: 9.7g
- Saturated fat: 1.7g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 56.6g
- Fiber: 4.8g
- Cholesterol: 26mg
- Iron: 1.5mg
- Sodium: 581mg
- Calcium: 40mg
- 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 1/2 cups (1/4-inch) cubed Simply Roasted Pork (about 8 ounces)
- 1/3 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 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.
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