Pork And Plum Skewers

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/4 cup plum preserves
• 1/4 cup cider vinegar
• 3/4 teaspoon plus 1/8 tsp salt
• 2 tablespoons olive oil
• 2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
• 1/2 of a red onion, cut into 1 1/2 inch pieces
• 3 red plums, pitted, each cut into 6 wedges
• 1 cup Israeli pearl couscous
• 2 cups packed baby spinach, shredded
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted sliced almonds

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. 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.

ground cinnamon, ground cumin, ground ginger, black pepper, plum preserves, cider vinegar, salt, olive oil, pork loin, red onion, red plums, pearl couscous, baby spinach, feta cheese, almonds

Taken from www.epicurious.com/recipes/member/views/pork-and-plum-skewers-52865751 (may not work)