Pork Skewers w Couscous Salad

 https://www.bhg.com/recipe/pork-skewers-with-couscous-salad/

Ingredients

Ingredient Checklist

• 1 pound pork tenderloin, fat trimmed and cut into 1-inch cubes
•        1 shallot, peeled and chopped
  
• 2 cloves garlic, peeled and halved
• ¼ cup lime juice (2 limes)
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 ½ teaspoons ground turmeric
• 1 teaspoon fine sea salt
• 1 cup low-sodium vegetable or chicken stock
• 4 teaspoon plus 1 tablespoons olive oil
• 1 cup couscous
• 2 shallots, thinly sliced
• 2 tablespoons cashews
• ¼ cup dried tart cherries
• 1 1-inch piece fresh ginger, peeled and julienned
• 1 cup packed arugula leaves
• ½ cup crumbled feta
• Lime wedges
  
  

  Directions

  Instructions Checklist

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  • Step 1

    Place pork in a bowl. In a small food processor pulse shallot, garlic, 2 Tbsp. of the lime juice, the garam masala, chili powder, 1/2 teaspoon of the turmeric, and 1/2 teaspoon of the salt; pour over pork. Toss to coat. Chill, covered, 1 hour.

    • Step 2

      Thread pork onto eight bamboo or metal skewers. Grill on rack of a covered grill directly over medium coals 4 to 6 minutes or until meat is still slightly pink in center, turning once.

    • Step 3

      Meanwhile, in a medium saucepan bring stock to a rolling boil with remaining salt and 1 tsp. olive oil. Once stock starts to boil, stir in couscous; remove from heat. Let stand, covered, 8 to 10 minutes or until couscous is tender. Fluff with a fork.

    • Step 4

      In a medium saucepan heat 2 tsp. olive oil over medium-high. Add sliced shallots; cook and stir 3 to 4 minutes or until light brown. Add cashews, cherries, ginger, and remaining turmeric. Cook 2 to 3 minutes more or until cashews are golden brown and slightly seared.

    • Step 5

      In a large mixing bowl combined cooked couscous with shallot mixture. Fold in arugula and feta. Add remaining lime juice. Season to taste with salt and black pepper. Transfer to a platter. Top with pork skewers. Drizzle with 1 Tbsp. olive oil. Serve with lime wedges. Serves 4.