Caribbean Pork and Couscous Salad

2 Rose Pork Chops, cut into 3/4-inch cubes
1 tbls Caribbean-style rub*
1 10-oz. package couscous
2 cups boiling water
1/2 tsp salt
1/2 cup dried cherries, coarsely chopped
4 green onions, sliced
2 oranges, peeled & sliced
1 medium cucumber, sliced
4 tbls olive oil
2 tbls orange juice
Zest of 1 orange
11/2 tsp brown sugar
Salt and pepper, to taste

Cooking Directions: 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. Alternatively, pork can be cooked under a broiler.Meanwhile make the dressing; Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. In large bowl combine couscous and boiling water and 1/2 teaspoon salt and 1/2 of the dressing; let sit 5 minutes. Stir cherries 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. Drizzle remaining dressing over the entire dish.

Serves 4

* To make your own Carribean rub:
combine 4 teaspoons ground allspice, 1 tbls each dried thyme and paprika, 1 tsp each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper.

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Recipe courtesy of National Pork Board - modified