Pork and Grilled Stone Fruit Couscous Salad

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

3/4 cup fresh orange juice
1/2 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)

NUTRITION PER SERVING
CALORIES 377(23% from fat); FAT 9.7g (sat 1.7g,mono 6g,poly 1g); PROTEIN 16g; CHOLESTEROL 26mg; CALCIUM 40mg; SODIUM 581mg; FIBER 4.8g; IRON 1.5mg; CARBOHYDRATE 56.6g
David Bonom
Cooking Light, SEPTEMBER 2004