Prepare grill.

In a bowl whisk together mustard, honey, garlic paste, lemon juice, jalapeno, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.

Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.

Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

Serve kebabs with couscous.

In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.

Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.

Serves 2.

Per serving: 1095 Calories (kcal); 39g Total Fat; (31% calories from fat); 72g Protein; 116g Carbohydrate; 178mg Cholesterol; 627mg Sodium Food Exchanges: 6 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates