Grilled North African Pork Kabobs on Couscous with Apricot Sauce

Name: Grilled North African Pork Kabobs on Couscous with Apricot Sauce
Total time: 1800 s
Yield: 4 servings
Ingredients: 2 pounds pork loin roast, boneless Cut Into 3/4-Inch Cubes; 1/2 cup pine nuts 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 seed Ground; 1/8 teaspoon cinnamon; 1/3 cup apricot jam; 1/4 cup chicken broth; 1/4 cup marinade Reserved; 16 dried apricots 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

Pork

25Ingredients

┅Calories

30Minutes

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

Ingredients

servings:

2 pounds pork loin roast, boneless (Cut Into 3/4-Inch Cubes)
1/2 cup pine nuts (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 seed (Ground)
1/8 teaspoon cinnamon
1/3 cup apricot jam
1/4 cup chicken broth
1/4 cup marinade (Reserved)
16 dried apricots (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

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Directions

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.
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.
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.
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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