Grilled Pork, Couscous Dried Cherry Salad W/Citrus Vinaigrette

Moroccan style.

• Ready In: 30 mins
• Serves: 4

Ingredients

• For The Kabobs

• 1  tablespoon olive oil
• 1  lb boneless pork loin or 1  lb  pork tenderloin, cut into 1 inch cubes
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
•  salt (to taste)
•  cooking spray

• For The Couscous Salad

• 1 1⁄3 cups couscous
• 2  cups water, boiling
• 1⁄2 teaspoon salt
• 1⁄2 cup dried cherries
• 4  green onions, thin sliced
• 2  oranges, peeled and sliced
• 1  medium cucumber, sliced thinly
• 4  tablespoons olive oil
• 2  tablespoons  orange juice
•  zest of one orange
• 1 1⁄2 teaspoons brown sugar
•  salt and pepper, to taste
• 2  tablespoons  toasted pecans, finely chopped

Directions

1. Combine cumin, ginger, corriander, garlic powder, paprika, cayenne, salt and pepper.
2. Brush 1 tablespoon olive oil evenly over pork cubes and sprinkle evenly with spice mixture. Thread pork cubes on skewers leaving a small space between each cube.
3. Preheat grill to medium-high heat.
4. Place pork on a grill rack coated with cooking spray and grill about 5-7 minutes or until done. Set aside.
5. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoons salt; cover and let rest 5 minute Stir cherries and green onion into couscous.
6. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork kabobs.
7. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.