Prepare grill. In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeno, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs. Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes. Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Serve kebabs with couscous. In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil. Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2. Serves 2. Gourmet July 1995 Per serving: 1095 Calories (kcal); 39g Total Fat; (31% calories from fat); 72g Protein; 116g Carbohydrate; 178mg Cholesterol; 627mg Sodium Food Exchanges: 6 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 134 (18%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 781.9mg||27 %|
|Potassium 369.2mg||10 %|
|Total Carbohydrate 129.5g||38 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 120g|
|Protein 21.9g||31 %|
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Calories per serving: 741
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