[beachgal]

Pork and Grilled Stone Fruit Couscous Salad
From Cooking Light

Make this dish using leftover pork from the Simply Roasted Pork recipe: http://www.3fatchicks.com/forum/show...139#post744139

When nectarines and peaches go out of season, substitute plums.

1/4 cup fresh orange juice
1 cup water
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup uncooked couscous
2 teaspoons chopped peeled fresh ginger
2 teaspoons raspberry vinegar
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons extravirgin olive oil, divided
2 ripe nectarines, halved and pitted
2 ripe peaches, halved and pitted
1 1/2 cups (1/4-inch) cubed Simply Roasted Pork (about 8 ounces)
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro

Combine first 4 ingredients in a small saucepan; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
Combine remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, ginger, vinegars, and mustard, stirring with a whisk. Gradually add 1 1/2 tablespoons oil, stirring with a whisk.

Heat a grill pan over medium-high heat. Brush the remaining 1 1/2 teaspoons oil evenly over fruit. Cook for 3 minutes on each side or until well marked; let cool. Cut the fruit into 1/4-inch cubes.

Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing gently. Stir in couscous. Drizzle vinegar mixture over couscous mixture, tossing gently to coat. Chill 1 hour.

Yield: 4 servings (serving size: 1 1/2 cups)

CALORIES 377 (23% from fat); FAT 9.7g (satfat 1.7g, monofat 6g, polyfat 1g); PROTEIN 16g; CARBOHYDRATE 56.6g; FIBER 4.8g; CHOLESTEROL 26mg; IRON 1.5mg; SODIUM 581mg; CALCIUM 40mg;
Cooking Light, SEPTEMBER 2004