Rating: 4 stars
52 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 1
Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

594 calories; fat 16g; saturated fat 4g; cholesterol 81mg; sodium 429mg; protein 40g; carbohydrates 74g; fiber 4g.
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