Grilled North African Pork Kabobs On Couscous With Apricot Sauce

• 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.

pork loin roast, water, red onion, garlic, cilantro, fresh mint, lemon juice, olive oil, salt, black pepper, cayenne, paprika, cumin, turmeric, ground, cinnamon, couscous, currants, salt, boiling water, apricot jam, chicken broth, nuts, fresh cilantro

Taken from www.yummly.com/recipe/Grilled-North-African-Pork-Kabobs-on-Couscous-with-Apricot-Sauce-2261215 (may not work)