Pork Skewers with Couscous Salad

Place pork in a bowl. In a small food processor pulse shallot, garlic, 2 Tbsp. of the lime juice, the garam masala, chili powder, 1/2 teaspoon of the turmeric, and 1/2 teaspoon of the salt; pour over pork. Toss to coat. Chill, covered, 1 hour.

Thread pork onto eight bamboo or metal skewers. Grill on rack of a covered grill directly over medium coals 4 to 6 minutes or until meat is still slightly pink in center, turning once.

Meanwhile, in a medium saucepan bring stock to a rolling boil with remaining salt and 1 tsp. olive oil. Once stock starts to boil, stir in couscous; remove from heat. Let stand, covered, 8 to 10 minutes or until couscous is tender. Fluff with a fork.

In a medium saucepan heat 2 tsp. olive oil over medium-high. Add sliced shallots; cook and stir 3 to 4 minutes or until light brown. Add cashews, cherries, ginger, and remaining turmeric. Cook 2 to 3 minutes more or until cashews are golden brown and slightly seared.

In a large mixing bowl combined cooked couscous with shallot mixture. Fold in arugula and feta. Add remaining lime juice. Season to taste with salt and black pepper. Transfer to a platter. Top with pork skewers. Drizzle with 1 Tbsp. olive oil. Serve with lime wedges. Serves 4.