Pork and Grilled Stone Fruit Couscous Salad

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black divided freshly ground
• 1 cup couscous uncooked
• 1 teaspoon dijon mustard 
• 2 tablespoons olive oil extravirgin divided
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ginger fresh peeled chopped
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 2  nectarines pitted ripe halved
• 0.8 cup orange juice fresh
• 2  peaches pitted ripe halved
• 2 teaspoons raspberry vinegar 
• 0.3 cup onion red chopped
• 1.5 cups simply roasted pork cubed () ( 8 ounces)
• 0.8 teaspoon salt divided
• 0.5 cup water 

Equipment

• bowl
• sauce pan
• whisk
• grill pan

Directions

1. Combine first 4 ingredients in a small saucepan; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
2. Combine remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, ginger, vinegars, and mustard, stirring with a whisk. Gradually add 1 1/2 tablespoons oil, stirring with a whisk.
3. Heat a grill pan over medium-high heat.
4. Brush the remaining 1 1/2 teaspoons oil evenly over fruit. Cook for 3 minutes on each side or until well marked; let cool.
5. Cut the fruit into 1/4-inch cubes.
6. Combine fruit, Simply Roasted Pork, onion, and cilantro in a large bowl, tossing gently. Stir in couscous.
7. Drizzle vinegar mixture over couscous mixture, tossing gently to coat. Chill 1 hour.