Caribbean Pork And Couscous Salad Recipes

CARIBBEAN COUSCOUS

Caribbean Couscous image

An unusual combination of ingredients. It's worth the effort.

Provided by MJodyH

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

½ cup chopped pecans
2 tablespoons oil
1 (4 ounce) can mushrooms, drained and liquid reserved
1 large sweet potato, peeled and grated
1 ½ cups vegetable stock
1 orange, zested and juiced
2 green onions, sliced
¼ jalapeno pepper, seeded and chopped
½ teaspoon poultry seasoning
½ teaspoon ground cumin
1 pinch ground allspice
¾ cup couscous
⅓ cup chopped dried mixed fruit
¼ cup shredded coconut
1 tablespoon chopped fresh cilantro

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

Nutrition Facts : Calories 467 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 8.7 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 365.6 mg, Sugar 7.6 g

CARIBBEAN PORK AND COUSCOUS SALAD

Caribbean Pork and Couscous Salad image

Grilled pork kabobs seasoned Caribbean-style top a lively couscous salad topped with fruit and tangy vinaigrette. This makes a satisfying summer supper or hearty lunch with some warmed crusty bread to complete the meal.

Provided by Allrecipes Member

Categories Pasta by Shape

Yield 4

Number Of Ingredients 15

Ingredients

2 each boneless pork chops, cut into 3/4-inch cubes
1 tablespoon Caribbean-style rub*
1 (10 ounce) package couscous
2 cups boiling water
½ teaspoon salt
½ cup dried cherries
4 each green onions, sliced
2 fruit, (2-5/8" dia, sphere)s oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 Zest of 1 orange
1 ½ teaspoons brown sugar
1 pinch Salt and pepper, to taste
2 tablespoons chopped pecans

Steps:

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 edge of four dinner plates; equally portion couscous mixture onto plates; topping 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 : Calories 599.9 calories, Carbohydrate 71.4 g, Cholesterol 53.3 mg, Fat 21.2 g, Fiber 7.6 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 673.2 mg, Sugar 20.7 g

CARIBBEAN PORK KABOBS

Caribbean Pork Kabobs image

If you don't have Caribbean rub then mix 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

Provided by Samantha in Ut

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon caribbean jerk rub
1 (10 ounce) package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 orange, zest of
1 1/2 teaspoons brown sugar
salt and pepper, to taste
2 tablespoons chopped pecans

Steps:

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat 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 cranberries 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.
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.

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