A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Caribbean Pork And Couscous Salad
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- #66486
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub
1 1/2 cup dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions, sliced
2 oranges, peeled & sliced
OR
1 can (11 ounce size) mandarin oranges, drained
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 orange, zested
1 1/2 teaspoon brown sugar
salt and pepper, to taste
2 tablespoons chopped pecans
directions
In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside.
Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and green onions into couscous.
Arrange cucumber slices around the edge of dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, zest, brown sugar and salt and pepper; drizzle over salads and garnish each salad with some chopped pecans.
added by
Masterchief23
nutrition data
Nutritional data has not been calculated yet.
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