Grilled North African Pork Kabobs On Couscous With

Name: Grilled North African Pork Kabobs On Couscous With Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pork loin roast, boneless cut into 3/4-inch cubes; 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; 2 cloves garlic crushed; 1/2 cup cilantro; 2 tablespoons fresh mint; 1/3 cup lemon juice plus 2 tablespoons, divided; 1 tablespoon olive oil plus 1 tsp 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 1/2 cups couscous; 1/2 cup dried currants; 1/2 teaspoon salt; 2 1/2 cups boiling water; 1/3 cup apricot jam; 1/4 cup chicken broth; 1/2 cup pine nuts toasted or sliced almonds; fresh cilantro

Servings: persons

2 pounds pork loin roast, boneless cut into 3/4-inch cubes
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
2 cloves garlic crushed
1/2 cup cilantro
2 tablespoons fresh mint
1/3 cup lemon juice plus 2 tablespoons, divided
1 tablespoon olive oil plus 1 tsp 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 1/2 cups couscous
1/2 cup dried currants
1/2 teaspoon salt
2 1/2 cups boiling water
1/3 cup apricot jam
1/4 cup chicken broth
1/2 cup pine nuts toasted or sliced almonds
fresh cilantro

1
For marinade, place all ingredients ( 2 cloves crushed garlic, 1/2 cup cilantro, 2 Tbs fresh mint, 1/3 cup lemon juice, 1 Tbs and 1 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne, 2 tsp paprika, 1 tsp cumin, 1 tsp turmeric, 1 tsp fennel seed, 1/8 tsp cinnamon), in blender and blend to form a thick paste. Remove marinade paste to medium bowl; add remaining 2 Tbs 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 1/2 tsp 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 1/4 cup 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.

2171

kcal

Calories

207

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 pounds pork loin roast, boneless cut into 3/4-inch cubes, 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, 2 cloves garlic crushed, and more.

Yes, Grilled North African Pork Kabobs On Couscous With Apricot Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled North African Pork Kabobs On Couscous With Apricot Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions