Grilled pork and couscous with a dried cherry and citrus vinaigrette is the focus of this one-dish summer supper. Serve with grilled garlic bread.

Grilled Pork, Couscous and Dried Cherry Salad with Citrus Vinaigrette

2 boneless pork chops, 4-ounce, cut into 3/4-inch cubes
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 1/3 cups couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, 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 chopped pecans

1. Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. Skewer cubes and grill over hot coals for 8 to 10 minutes, turning occasionally. Set aside.
2. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes.
3. Stir cherries and onion into couscous.
4. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
5. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.