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Pork and Scallion Kebabs with Herbed Couscous
Fire up the grill for some serious flavor.

Everything is more fun eaten off a stick, and these lemony, garlicky bites of pork and charred scallions threaded on skewers definitely fit the bill. Round out the summer-leaning meal with herb-flecked couscous punctuated with salty pockets of feta.
Ingredients
- 1
lemon
- 1
clove garlic, pressed or finely grated
- 1 Tbsp.
olive oil
Kosher salt and pepper
- 1/2 lb.
pork tenderloin
- 2
scallions, each cut into four 2-inch pieces
- 1/2 cup
couscous
- 1/2 cup
plus 2 tablespoons boiling water
- 1/4 cup
mint leaves, finely chopped
- 1/4 cup
flat-leaf parsley, finely chopped
- 1
Persian cucumber, cut into very small pieces
- 1/2 oz.
feta cheese, crumbled
Directions
- Step 1Heat grill or grill pan to medium-high. Into medium bowl, finely grate zest of lemon; transfer half to second bowl. Into 1 bowl, squeeze in 1 tablespoon lemon juice. Add garlic, oil, and 1/8 teaspoon each salt and pepper and stir to combine. Thinly slice pork on a diagonal, add to bowl along with scallions and toss to coat.
- Step 2To second bowl, add couscous and toss to combine. Add boiling water, cover and let sit until water is absorbed, about 10 minutes.
- Step 3Meanwhile, thread pork and scallions onto skewers and grill until pork is just cooked through, 2 to 3 minutes per side. Squeeze remaining lemon juice on top; transfer half to plate and transfer remaining pork and scallions to airtight container for lunch the next day.
- Step 4Fluff couscous and transfer half to container for lunch the next day. Toss remaining couscous with mint, parsley, cucumber, and feta. Serve herbed couscous with pork and scallions.
About 461 calories (with leftovers for lunch), 17 g fat (5.5 g saturated), 90 mg cholesterol, 327 mg sodium, 42 g carbohydrates, 5 g fiber, 2.5 g sugar (0 g added sugar), 34 g protein