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Monday, September 21 2015

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
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.
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.

Per Serving: cal. (kcal) 439, Fat, total (g) 16, chol. (mg) 89, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 38, sodium (mg) 492, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email

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