Lunch: Glazed Pork and Carrot Kebabs

Recipe by Woman's Day Kitchen These simple skewers are flavored with an easy, sweet, ginger-spiked glaze.

Ingredients

Kosher salt and pepper
3 medium carrots
1 c. couscous
2 tbsp. olive oil
2 scallions
1/2 c. apricot preserves
2 tbsp. white wine vinegar
1 tbsp. grated fresh ginger
1 1/4 lb. boneless pork loin
8 skewers

Instructions

Bring a medium saucepan of water to a boil. Add 2 teaspoons salt, then the carrots, and cook until barely tender, 5 to 6 minutes; drain.
Meanwhile, prepare the couscous according to package directions. Fluff with a fork and toss with 1 tablespoon oil and 1/2 teaspoon each salt and pepper; fold in the scallions. Set aside.
Heat broiler. Line a broiler-proof rimmed baking sheet with foil. In a small bowl, whisk together the apricot preserves, vinegar, and ginger.
Thread the pork and carrots onto the skewers. Brush with 1 Tbsp oil and season with 1/2 teaspoon each salt and pepper. Place on the prepared pan and broil until cooked through, 5 to 6 minutes, basting with the apricot mixture during the last 3 minutes of cooking. Serve with the couscous and any remaining sauce.

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