Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Couscous
1 c Water; boiling
1 lb Pork loin cutlets; **
1 tb Peanut oil; (or vegetable)
1 tb Lime juice; or more to taste
1 ts Jalapeno chili; minced
1 ts Orange zest; grated
1 ts Sesame oil; dark or toasted
1/4 ts Salt
1 Orange; skin pith removed,
. and sectioned
2 Green onions; thinly sliced
1 sm Carrot; coarsely shredded
6 c Romaine lettuce; crosswise
. sliced
1 bn Watercress; for garnish
1 sm Cucumber; peeled thinly
. sliced for garnish
12 Cherry tomatoes; for garnish

** See other recipe "Soy-Marinated Pork Cutlets"

About 30 minutes before serving, combine the couscous and boiling
water in a bowl. Cover and let stand about 20 minutes.

Cut the cooked pork cutlets into thin diagonal slices and set aside.
Combine the oil, juice, jalapeno, orange zest, sesame oil and salt.
Stir to blend and set aside.

Combine the couscous, orange sections, green onions, carrot and the
dressing. Toss to blend. Add the lettuce. Taste and correct the
seasonings. Mound the salad in the center of the serving platter.
Arrange the pork slices down the center of the mound. Garnish with
the watercress, cucumber slices and tomatoes. Serve at room
temperature.

** Washington Times - Food section - 10 May 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95

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