Pork Kebabs with Couscous
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Jackie Torren
Couscous is a wonderful side dish because it takes just 5 minutes to cook. Here it's studded with tangy dried apricots and toasted almonds
- 1 1/2 cups water
- 1 1/2 cups couscous
- 1/2 cup sliced almonds
- 1/2 cup chopped dried apricots
- 2 scallions, including green tops, thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- salt and freshly ground pepper
- 1 pound pork tenderloin, cut into one-inch pieces
- 1 1/2 teaspoons grated fresh ginger
- 24 grape and cherry tomatoes
- Soak 8 wooden skewers in warm water for 30 minutes.
- In a medium saucepan, bring the 1 1/2 cups water (not the skewer-soaking water) to a boil. Add the couscous and stir with a fork. Cover the pan, remove from the heat and let stand 5 minutes. Meanwhile, toast the almonds in a small frying pan over moderate heat just until golden, about 5 minutes.
- Transfer the couscous to a large bowl and fluff with a fork. If necessary, use your fingers to break up any lumps. Stir in the almonds, apricots, scallions, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice. Season with salt and pepper.
- Preheat the broiler or light the grill. In a large bowl, toss the pork with the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice and the ginger. Thread the pork and tomatoes on the skewers and generously season with salt and pepper.
- Broil the kebabs 3 inches from the heat, turning once, until the pork is just cooked through, about 6 minutes. Alternatively you can grill the kebabs. Serve on a bed of the couscous.