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.