Caribbean Pork Kabobs

If you don't have Caribbean rub then mix 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper

• Ready In: 20 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.