Pork Kebabs With Grilled Plums and Couscous  Pork  124 reads

Pork Kebabs With Grilled Plums


Pork Kebabs With Grilled Plums and Couscous

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

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 1/2 teaspoon salt and 1/4 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 1/4 teaspoon each salt and pepper. Grill until charred, about 2 minutes per side.

Serve the plums with the kebabs and couscous.

Nutrition Facts Per Serving:
594 calories; fat 16g; saturated fat 4g; cholesterol 81mg; sodium 429mg; protein 40g; carbohydrates 74g; fiber 4g.

Serves 4


Rating 1.00/5
Rating: 1.0/5 (1 vote)
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