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)
Recipe from Cooking Light

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Nutritional Information

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

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 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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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