Anna Williams
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

Serve the plums with the kebabs and couscous.

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