Prep 5 mins
Cook 15 mins
If you don't have Caribbean rub then mix 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
- 3 boneless pork chops, cut into 3/4-inch cubes
- 1 tablespoon caribbean jerk rub
- 1 (10 ounce) 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 tablespoons orange juice
- 1 orange, zest of
- 1 1⁄2 teaspoons brown sugar
- salt and pepper, to taste
- 2 tablespoons chopped pecans
- 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 cranberries 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.
I too, used your recipe for the jerk seasoning. What a fun, colorful anddelicious meal! I had so much fun just making the dish! And although it has many components to it, was very easy to put together! We loved the spiciness of the pork matched with the sweetness of the sauce and cranberries in the couscous! I will definitely keep this recipe to serve for company on a summer's evening! Thanks for sharing! Made for ZWT5 for Ali Baba Babes.
I did not have a Caribbean Spice mix, so I used the one described. It was a beautiful dinner with lots of flavour. We loved the citrus flavoured sauce over the couscous. Nice and light one dish meal. The picture is of a serving platter - not a single serving ;) Made for ZWT5