Soy-marinated pork and couscous salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Couscous |
| 1 | cup | Water; boiling |
| 1 | pounds | Pork loin cutlets; ** |
| 1 | tablespoon | Peanut oil; (or vegetable) |
| 1 | tablespoon | Lime juice; or more to taste |
| 1 | teaspoon | Jalapeno chili; minced |
| 1 | teaspoon | Orange zest; grated |
| 1 | teaspoon | Sesame oil; dark or toasted |
| ¼ | teaspoon | Salt |
| 1 | Orange; skin & pith removed, | |
| . and sectioned | ||
| 2 | Green onions; thinly sliced | |
| 1 | small | Carrot; coarsely shredded |
| 6 | cups | Romaine lettuce; crosswise |
| . sliced | ||
| 1 | bunch | Watercress; for garnish |
| 1 | small | Cucumber; peeled & thinly |
| . sliced for garnish | ||
| 12 | Cherry 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