Ingredients

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
• 1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces
• Accompaniment if desired: lemon, rosemary, and toasted walnut couscous
• Can be prepared in 45 minutes or less.
• 1/3 cup finely chopped shallot or onion
• 1 tablespoon butter
• 1 cup water
• 2/3 cup couscous
• 1 teaspoon freshly grated lemon zest
• 1 1/2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon crumbled dried rosemary
• 1/4 cup walnuts, toasted lightly and chopped fine
• 2 teaspoons fresh lemon juice, or to taste

Instructions

1. Prepare grill.
2. In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
3. Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
4. 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 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
5. Serve kebabs with couscous.
6. 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.
7. 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.