Pork Kebabs With Grilled Plums and Couscous
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
Ingredients
- 1 10-ounce box couscous (1 1/2 cups)
- 4 scallions, thinly sliced
- 1/4 cup apricot preserves
- 1 tablespoon white wine vinegar
- 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces
- 1 tablespoon plus 1 teaspoon olive oil
- kosher salt and black pepper
- 4 plums, quartered
Directions
- 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.
- Grill the kebabs, turning often, until cooked through, 10 to 12 minutes. Baste with the apricot glaze during the last 2 minutes of cooking.
- 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.
- Serve the plums with the kebabs and couscous.
Nutritional Information
- Per Serving
- Calories 594
- Fat 16g
- Sat Fat 4g
- Cholesterol 81mg
- Sodium 429mg
- Protein 40g
- Carbohydrate 74g
- Fiber 4g
What does this mean? See Nutrition 101.
Quick Tip
Soaking wooden skewers in water for 10 minutes keeps them from getting singed on the grill. If you don’t have time, just wrap
the tips in foil.
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