Couscous and Pork Salad

Couscous and Pork Salad

  • Prep: 2 hr 10 min
  • Cook Time:
  • Total: 2 hr 10 min
  • Serving: 6 Servings

This is a great way to use leftover pieces of pork tenderloin and turn it into a hearty salad or a filling main course dish.


  • 3 cups cooked couscous
  • 2 cups cooked pork tenderloin (about 3/4 pound), cut into pieces
  • 1-1/2 cups finely chopped green bell peppers (about 1-1/2 medium)
  • 1 cup finely chopped carrots (about 2 medium)
  • 1/2 cup sliced red onion (about 2 medium)
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 3-1/2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoons freshly ground pepper
  • 1/2 teaspoon ground cinnamon


  1. Put the couscous, pork, green pepper, carrots, onion and raisins into a large salad bowl.
  2. Place the mint, parsley, lemon juice, orange juice, olive oil, salt, pepper and cinnamon into a separate bowl, and whisk vigorously until the mixture is thoroughly combined.
  3. Pour the dressing over the couscous mixture and toss gently to combine. Cover the salad and place in the refrigerator for at least 2 hours prior to serving.

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