INGREDIENTS

INSTRUCTIONS

In a 10-12" frying pan, mix together jam, Merlot, vinegar, and
rosemary until thoroughly combined. Bring to a boil over high heat.
Boil until reduced to 1 cup, about 11 minutes. While cherry mixture
boils, cut onions in half crosswise. Thread pork and green onion
pieces alternately onto 4 metal skewers (at least 8" long), dividing
pork and onions equally between skewers. Lay skewers on a broiler  pan;
brush tops evenly with about 1/3 of the cherry mixture. Broil  pork
about 4" from heat until well browned on top, 5 to 6 minutes.  Turn
skewers over, brush with half the remaining cherry mixture, and  broil
until other side is browned, 2 to 4 minutes. While pork cooks,  bring
broth to a boil in a 2-to 3-quart pan over high heat. Add  Couscous,
cover tightly, remove from heat, and let stand until liquid  is
absorbed and Couscous is tender to bite, about 5 minutes. Spoon
Couscous onto a platter or individual plates and top with skewers.
Spoon remaining cherry mixture over meat and onions.  Recipe by: Von's
Select Magazine  Posted to recipelu-digest Volume 01 Number 543 by
"Diane Geary."  <diane@keyway.net> on Jan 17, 1998

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 303
Calories From Fat: 84
Total Fat: 9.3g
Cholesterol: 106.6mg
Sodium: 352.8mg
Potassium: 640.8mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: <1g
Protein: 37.7g