In a shallow dish, soak eight 12-inch-long bamboo skewers in water 30 minutes. In a saucepan, combine jelly, honey, lemon juice, butter, cinnamon, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, 4 to 5 minutes or until of glaze consistency; stir frequently.
Sprinkle pork with garlic powder, celery salt, and black pepper. Thread pork, onion, and green peppers alternately onto skewers. Drizzle with oil. Grill, uncovered, directly over medium coals 12 to 15 minutes or until pork is barely pink in center and vegetables are tender. Turn frequently and brush with glaze after 6 minutes. If desired, stir sliced green onion into couscous; serve with kabobs. Makes 4 servings