Caribbean Pork Kabobs - cooking recipe

Ingredients

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon caribbean jerk rub
1 (10 ounce) package couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cranberries
4 green onions, sliced
2 oranges, peeled and sliced
1 medium cucumber, sliced
4 tablespoons olive oil
2 tablespoons orange juice
1 orange, zest of
1 1/2 teaspoons brown sugar
salt and pepper, to taste
2 tablespoons chopped pecans

Preparation

In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium heat for 8 minutes, turning occasionally to brown evenly.
Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cranberries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes.
Stir together oil, orange juice, orange zest, brown sugar; season with salt and pepper. Drizzle over salads and garnish each salad with some chopped pecans.