Soy-marinated pork and couscous salad

4 servings

Ingredients

QuantityIngredient
½cupCouscous
1cupWater; boiling
1poundsPork loin cutlets; **
1tablespoonPeanut oil; (or vegetable)
1tablespoonLime juice; or more to taste
1teaspoonJalapeno chili; minced
1teaspoonOrange zest; grated
1teaspoonSesame oil; dark or toasted
¼teaspoonSalt
1Orange; skin & pith removed,
. and sectioned
2Green onions; thinly sliced
1smallCarrot; coarsely shredded
6cupsRomaine lettuce; crosswise
. sliced
1bunchWatercress; for garnish
1smallCucumber; peeled & thinly
. sliced for garnish
12Cherry tomatoes; for garnish

Directions

** See other recipe "Soy-Marinated Pork Cutlets" About 30 minutes before serving, combine the couscous and boiling water in a bowl. Cover and let stand about 20 minutes.

Cut the cooked pork cutlets into thin diagonal slices and set aside.

Combine the oil, juice, jalapeno, orange zest, sesame oil and salt.

Stir to blend and set aside.

Combine the couscous, orange sections, green onions, carrot and the dressing. Toss to blend. Add the lettuce. Taste and correct the seasonings. Mound the salad in the center of the serving platter.

Arrange the pork slices down the center of the mound. Garnish with the watercress, cucumber slices and tomatoes. Serve at room temperature.

** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 05-25-95