Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. Skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside. Meanwhile, in large bowl cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and onion into couscous. Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes. In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 4|
|Calories from Fat: 108 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 38.6mg||12 %|
|Sodium 84.6mg||3 %|
|Potassium 704.5mg||19 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 71g|
|Protein 23.5g||34 %|
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Calories per serving: 514
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