Pork and Couscous Salad with Dried Cherries

Preparation : 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, cover couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir cherries and scallions into couscous. Arrange cucumber around the edge of four dinner plates; equally portion couscous mixture onto plates, topping with orange slices and pork cubes. Stir together olive oil, orange juice, orange zest, brown sugar and salt and pepper; drizzle over salads and garnish each salad with chopped pecans.