A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Salad
Cooked Pork & Couscous Salad

This recipe was featured on
"You're the Chef" episode #110.
Buy this episode from WVIA.

Yield: two dinner servings

Ingredients:

1 c. plain couscous (Moroccan pasta) cooked as directed
1/2 c. salad oil
1/4 c. dried blueberries
1/4 c. dried apricots, cut into thin slices
1/2 c. hot water
1/4 c. small diced green bell pepper
1/4 c. small diced red bell pepper
1/4 c. chives, fine chopped
1/4 c. olive oil
1 Tbsp. fresh squeezed lime juice
1 tsp. salt
1/2 tsp. ground white pepper
2 c. leftover cooked pork: chops, roast, loin, sliced or small dice
4 c. mesclun salad mix
 


Procedure:
When the couscous is finished cooking, add the oil and stir. This will keep the couscous from sticking together.

Soak the dried fruit in the hot water for about 1/2 hour. Most of it will absorb into the fruit. Do not drain off the excess water.

Combine the couscous with the dried fruit, vegetables, chives, olive oil, lime juice, salt and pepper. The salad can be mixed before the couscous is chilled, but it will keep longer and taste better when fully chilled.

Just before service, take the chilled pork and toss it with the couscous. Serve with some mesclun salad mix tossed with some olive oil and balsamic vinegar.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

• Appetizers

• Salads

• Soups

• Side Dishes

• Casseroles

• Entr้es

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

• Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology