Pork Kebabs With Grilled Plums and Couscous

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Photo by  Anna Williams
Pork Kebabs With Grilled Plums and Couscous 4.2 52 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 594 calories
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 81 mg
    • Sodium 429 mg
    • Protein 40 g
    • Carbohydrate 74 g
    • Fiber 4 g

Heat grill to medium-high. Cook the couscous according to the package directions, then fold in the scallions.

In a small bowl, combine the preserves and vinegar. Set aside.

Thread the pork onto eight 6-inch skewers. Rub with 1 teaspoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.

Ingredients

  1. Check 1 10-ounce box couscous (1 1/2 cups)
  2. Check 4 scallions, thinly sliced
  3. Check 1/4 cup apricot preserves
  4. Check 1 tablespoon white wine vinegar
  5. Check 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces
  6. Check 1 tablespoon plus 1 teaspoon olive oil
  7. Check kosher salt and black pepper
  8. Check 4 plums, quartered

Directions

  1. Heat grill to medium-high. Cook the couscous according to the package directions, then fold in the scallions.
  2. In a small bowl, combine the preserves and vinegar. Set aside.
  3. Thread the pork onto eight 6-inch skewers. Rub with 1 teaspoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the kebabs, turning often, until cooked through, 10 to 12 minutes. Baste with the apricot glaze during the last 2 minutes of cooking.
  5. In a bowl, toss the plums, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Grill until charred, about 2 minutes per side.
  6. Serve the plums with the kebabs and couscous.