Grilled Pork Souvlaki with Warm Couscous Salad and Peach Vinaigrette

Preheat the BBQ to medium and lightly oil the grill.

For the peach vinaigrette, whisk the white wine vinegar with the peach jam, grainy Dijon mustard, extra virgin olive oil, salt and pepper. Set aside.

For the lemon couscous, bring broth or lightly salted water to a boil in a medium saucepan. Remove pan from heat and stir in couscous, butter and lemon zest. Cover and let stand for 5 minutes until the liquid is absorbed. Fluff couscous with a fork.

Cut the pepper into 4 large slices, discarding the inner membrane, seeds and stem. Slice the zucchini lengthwise into ¼” thick slices. On a small baking tray, drizzle the pepper and zucchini slices with olive oil tossing to coat and season lightly with salt and pepper.

Grill vegetables on BBQ until just tender, turning occasionally, about 6 to 7 minutes. Remove from the grill and chop pepper and zucchini into chunks. Grill the Marcangelo souvlaki pork sirloin kabobs for 8 to 10 minutes, turning occasionally until cooked through.

To serve, place lemon couscous in a large shallow dish. Top with chopped grilled vegetables, drizzle with the peach vinaigrette and garnish with fresh mint leaves and chopped almonds. Place grilled pork souvlaki on top and serve while hot.