- Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture over pork cubes. Skewer cubes and grill over hot coals for 8-10 minutes, turning occasionally. Set aside.
- Meanwhile, in large bowl cover couscous and cherries with boiling water seasoned with ½ teaspoon salt; cover and let rest 5 minutes. Stir onion into couscous.
- Arrange cucumber around the edge of serving platter; arrange couscous mixture in center, top with orange slices and pork cubes.
- In small bowl stir together olive oil, orange juice, zest, brown sugar, salt and pepper; drizzle over salad; garnish with pecans.
Recipe adapted from National Pork Board