Pork Kebabs With Grilled Plums and Couscous Recipe

• 1 10-ounce box couscous (1 1/2 cups)
• 4 scallions, thinly sliced
• 1/4 cup apricot preserves
• 1 tablespoon white wine vinegar
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces
• 1 tablespoon plus 1 teaspoon olive oil
• Kosher salt and black pepper
• 4 plums, quartered

HOW TO MAKE IT:

• Heat grill to medium-high. Cook the couscous according to the package directions, then fold in the scallions.
• In a small bowl, combine the preserves and vinegar. Set aside.
• Thread the pork onto eight 6-inch skewers. Rub with 1 teaspoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
• Grill the kebabs, turning often, until cooked through, 10 to 12 minutes. Baste with the apricot glaze during the last 2 minutes of cooking.
• In a bowl, toss the plums, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Grill until charred, about 2 minutes per side.
• Serve the plums with the kebabs and couscous.