Caribbean Style Pork Kabobs with Couscous Salad
3 boneless pork chops, cut into 3/4-inch cubes (**sale** Super Saver Pack $1.79/lb.)
1 tablespoon Caribbean-style rub*
1 10-oz. package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced (**sale** 3 lbs./$1.00)
1 medium cucumber, sliced (**sale** Hothouse $0.99 each)
4 tablespoons olive oil (**sale** Natural Directions Organic 16.9 oz. $6.29)
2 tablespoon orange juice (**sale** Minute Maid $2.88)
Zest of 1 orange (**sale** 3 lbs./$1.00)
1 1/2 teaspoons brown sugar
Salt and pepper, to taste
2 tablespoons chopped pecans
Warm Bread
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 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. Serve with warm bread if desired.
*Or combine 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
Total: $14.26
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