Nutrition info - Recipes

Caribbean Pork and Couscous Salad

Caribbean-spiced pork kabobs on a bed of bright and colorful couscous salad are served with a fruity, tangy vinaigrette to create a satisfying, summer supper. Serve with warm, crusty bread for a memorable meal.

Caribbean Pork and Couscous Salad


For 4 people

  • 2 boneless pork chops, cut into 3/4-inch cubes
  • 1 tablespoon(s) Caribbean-style rub
  • 10 ounce(s) couscous
  • 16 ounce(s) boiling water
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) dried cherries
  • 4 green onions, sliced
  • 1 medium cucumber, sliced
  • 4 tablespoon(s) olive oil
  • 1 ounce(s) orange juice
  • 2 tablespoon(s) orange zest (zest from one orange)
  • 1 1/2 teaspoon(s) brown sugar
  • 1 salt and pepper, to taste
  • 1/8 cup(s) chopped pecans


In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire 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 cherries and green onions into couscous. Arrange cucumber slices around the edges of four dinner plates; equally portion couscous mixture onto plates; top 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.

Nutrition facts

  • Kcal: 657.25 kcal
  • Fibers (g): 5.77g
  • Sodium (mg): 505.63mg
  • Carbs: 76.11g
  • Fat: 25.15g
  • Saturated fat (g): 4.87g
  • Proteins: 30.25g