Directions

1. For marinade, place all ingredients ( 2 cloves crushed garlic, 1/2 cup cilantro, 2 Tbs fresh mint, 1/3 cup lemon juice, 1 Tbs and 1 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1/2 tsp cayenne, 2 tsp paprika, 1 tsp cumin, 1 tsp turmeric, 1 tsp fennel seed, 1/8 tsp cinnamon), in blender and blend to form a thick paste. Remove marinade paste to medium bowl; add remaining 2 Tbs lemon juice to blender container, blend to remove any remaining paste, add to bowl and stir. Reserve 1/4 cup marinade for sauce and add pork cubes to bowl; stir to coat. Cover and refrigerate up to 24 hours.
2. For couscous, place couscous in large bowl, stir in currants and 1/2 tsp salt. Pour boiling water over and cover with plastic wrap. Set aside while grilling kebabs.
3. For kabobs, prepare medium-hot fire in grill. Thread pork onto skewers, alternating with apricots and pieces of onion. Grill kabobs, turning to brown evenly, for a total of about 8-12 minutes, until very nicely browned. Remove kabobs from grill, keep warm and prepare sauce: combine jam, chicken broth and reserved 1/4 cup marinade in small saucepan; bring to a boil and simmer for 5 minutes, stirring until syrupy.
4. Spoon couscous onto serving platter, sprinkle with pine nuts. Arrange kabobs on top of couscous, spoon sauce over kabobs, garnish with cilantro and serve.