Grilled North African Pork Kabobs on Couscous with Apricot Sauce

Pork
Grilled North African Pork Kabobs on Couscous with Apricot Sauce
25
860
30

Description

While usually cut from the loin area, both cubes and strips can also be from the shoulder or fresh leg.

Ingredients

  • 2 pounds boneless pork loin roast (Cut Into 3/4-Inch Cubes)
  • 1/2 cup pinenuts (Toasted Or Sliced Almonds)
  • fresh cilantro
  • 2 cloves garlic (Crushed)
  • 1/2 cup cilantro
  • 2 tablespoons fresh mint
  • 2 tablespoons lemon juice (Divided)
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper (Freshly Ground)
  • 1/2 teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds (Ground)
  • 1/8 teaspoon cinnamon
  • 1/3 cup apricot jam
  • 1/4 cup chicken broth
  • 1/4 cup marinade (Reserved)
  • 16 dried apricot (Mediterranean Covered With Hot Water To Plump, For 5 Minutes)
  • 1/2 red onion (Large, Peeled And Cut Into 1-Inch Chunks)
  • 1 1/2 cups couscous
  • 1/2 cup dried currants
  • 1/2 teaspoon salt
  • 2 1/2 cups boiling water

Directions

  1. For marinade, place all ingredients, except the 2 tablespoons lemon juice, in blender and blend to form a thick paste. Remove marinade paste to medium bowl; add remaining 2 tablespoons lemon juice to blender container, blend to remove any remaining paste, add to bowl and stir. Reserve 1/4 cup marinade for sauce and add pork cubes to bowl; stir to coat. Cover and refrigerate up to 24 hours.
  2. For couscous, place couscous in large bowl, stir in currants and salt. Pour boiling water over and cover with plastic wrap. Set aside while grilling kebabs.
  3. For kabobs, prepare medium-hot fire in grill. Thread pork onto skewers, alternating with apricots and pieces of onion. Grill kabobs, turning to brown evenly, for a total of about 8-12 minutes, until very nicely browned. Remove kabobs from grill, keep warm and prepare sauce: combine jam, chicken broth and reserved marinade in small saucepan; bring to a boil and simmer for 5 minutes, stirring until syrupy.
  4. Spoon couscous onto serving platter, sprinkle with pine nuts. Arrange kabobs on top of couscous, spoon sauce over kabobs, garnish with cilantro and serve.
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NutritionView more

860Calories
Sodium37%DV880mg
Fat38%DV25g
Protein122%DV62g
Carbs32%DV97g
Fiber32%DV8g

PER SERVING *

Calories860Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat7g35%
Trans Fat
Cholesterol130mg43%
Sodium880mg37%
Potassium
Protein62g122%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate97g32%
Dietary Fiber8g32%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.