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.
For 4 people
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.