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1
Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet.
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2
Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes.
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3
Pull out some of the sage leaves to use as garnish.
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4
Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper.
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5
Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat.
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6
Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes.
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7
Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes.
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8
Set aside to rest.
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9
While the grapes and pork roast, put the couscous in a medium bowl.
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10
Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes.
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11
Fluff with a fork.
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12
Slice the pork.
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13
Put the couscous on a serving platter, and top with the pork and grapes.
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14
Sprinkle with the walnuts and reserved sage leaves.
