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Barbecued Pork Kabobs with
Couscous
juice of 1 lemon
1/4 cup of barbecue sauce
1 tablespoon of ketchup
1 teaspoon of Dijon mustard
1 teaspoon of packed brown pepper
1/2 teaspoon of minced garlic
1 pound of pork shoulder, trimmed of fat, and cut into 1-inch
cubes
1 green pepper, cut into 1-inch cubes
1/2 medium red onion, cut into 1-inch cubes
1 cup of chicken stock
1 cup of couscous
In a shallow, nonmetal dish, combine the lemon juice, barbecue sauce,
ketchup, mustard, brown sugar, and garlic. Mix well. Add the pork and
stir to coat. Cover and refrigerate for 30 minutes. Preheat the grill or
broiler. Coat the grill rack or broiler pan with no-stick spray. Thread
the pork, onions, and peppers onto 4 6-inch skewers. Reserve the
marinade. Grill or broil 4 inches from the heat, turning frequently and
basting with the reserved marinade, for 5 minutes, or until the pork is
no longer pink in the center. Discard any remaining marinade. Bring the
stock to a boil in a small saucepan over medium-high heat. Add the
couscous and stir well. Cover and remove from the heat. Let stand for 5
minutes. Fluff with a fork. Serve with the pork and vegetables. Serves
4. |
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