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-   -   Pork and Grilled Stone Fruit Couscous Salad (make with Simply Roasted Pork) (https://www.3fatchicks.com/forum/entrees-phase-2/51305-pork-grilled-stone-fruit-couscous-salad-make-simply-roasted-pork.html)

beachgal 01-04-2005 06:07 PM

Pork and Grilled Stone Fruit Couscous Salad (make with Simply Roasted Pork)
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

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