- 3 tbsp olive oil, divided
- 4 (6-ounce) bone-in center-cut pork chops (or, if you're like us, a really nice organic, humanely raised tenderloin bought on sale)
- 1 tsp salt, divided (we prefer sea salt)
- 1/4 tsp freshly ground black pepper
- cooking spray
- 1 cup uncooked couscous
- 1 cup coarsely chopped pitted cherries (a great job for kids! just make sure they're dressed for the job and understand that cherry juice stains everything it touches.)
- 1/2 cup sliced green onions
- 1/3 cup dry-roasted almonds, chopped
- 2 tsp grated lemon rind
- 2 tbsp fresh lemon juice
- Preheat grill to medium-high heat
- Brush 1 tbsp olive oil evenly over all sides of pork and sprinkle with 1/2 tsp salt and black pepper. Place pork on grill rack coated with cooking spray and grill until done (click here for current guidelines on suggested temperature for cooked pork).
- While pork cooks, start boiling water.
- Let cooked pork rest at least 5 minutes before cutting.
- Place couscous in a large bowl. Add 3/4 cup boiling water; cover and let stand 5 minutes. Uncover and fluff with a fork.
- Stir remaining 2 tbsp oil, remaining 1/2 tsp salt, cherries and remaining ingredients into the couscous.
Chef Jason - The fresh cherries really work well with the couscous. The lemon was a bit overpowering. I paired it will Gnarly Head Zinfandel. The tastes went together really well.
Sous Chef & Cherry Chopper Extraordinaire Olivia -- Can I have a second helping? This is really, really good!
Tanya -- Very good! My only beef would be the nuts. Jason accidentally bought pine nut couscous, so we deleted the almonds. I'm not sure I liked the pine nut taste with the cherries and lemons. Something seemed slightly off to me. I'd definetly make this recipe again, but with almonds. Definitely a keeper. And the wine was excellent too!