Pork and Grilled Stone Fruit Couscous Salad

3/4 cup fresh orange juice
1/2 cup water
1/2 tsp. cumin
1/8 tsp. cinnamon
3/4 tsp. salt
1 cup uncooked couscous
2 tsp. chopped peeled fresh ginger
2 tsp. raspberry vinegar
2 tsp. balsamic vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
2 ripe nectarines, halved and pitted
2 ripe peaches, halved and pitted
1½ cups cubed Simply Roasted Pork
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro

Combine first 4 ingredients in a small saucepan; stir in 1/2 tsp. salt. Bring
to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes.
Fluff with a fork.

Combine remaining salt, ginger, vinegars, and mustard, stirring with a whisk.
Gradually add 1½ tbsp. oil, stirring with a whisk.

Heat a grill pan over medium-high heat. Brush the remaining oil evenly over
fruit. Cook for 3 minutes on each side or until well marked; let cool. Cut
the fruit into cubes.

Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing
gently. Stir in couscous. Drizzle vinegar mixture over couscous mixture,
tossing gently to coat. Chill 1 hour.

4 servings