Caribbean Pork Kabobs

• 3 boneless pork chops, cut into 3/4-inch cubes
• 1 tablespoon caribbean jerk rub
• 1 (10 ounce) package couscous
• 2 cups boiling water
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 4 green onions, sliced
• 2 oranges, peeled and sliced
• 1 medium cucumber, sliced
• 4 tablespoons olive oil
• 2 tablespoons orange juice
• 1 orange, zest of
• 1 1/2 teaspoons brown sugar
• salt and pepper, to taste
• 2 tablespoons chopped pecans

1. In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
2. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
3. Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.

pork chops, caribbean jerk rub, couscous, boiling water, salt, cranberries, green onions, oranges, cucumber, olive oil, orange juice, orange, brown sugar, salt, pecans

Taken from www.food.com/recipe/caribbean-pork-kabobs-373946 (may not work)