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Recipe Summary

prep:
15 mins
cook:
8 mins
grill:
6 mins
Servings:
4
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.

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  • Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.

  • Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.

  • Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.

Nutrition Facts

439 calories; total fat 16g; saturated fat 4g; cholesterol 89mg; sodium 492mg; carbohydrates 34g; fiber 3g; protein 38g.

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