Glazed Pork and Carrot Kebabs

Bring a medium saucepan of water to a boil. Add 2 teaspoons salt, then the carrots, and cook until barely tender, 5 to 6 minutes; drain. Meanwhile, prepare the couscous according to package directions. Fluff with a fork and toss with 1 tablespoon oil and 1/2 teaspoon each salt and pepper; fold in the scallions. Set aside. Heat broiler. Line a broiler-proof rimmed baking sheet with foil. In a small bowl, whisk together the apricot preserves, vinegar, and ginger. Thread the pork and carrots onto the skewers. Brush with 1 Tbsp oil and season with 1/2 teaspoon each salt and pepper. Place on the prepared pan and broil until cooked through, 5 to 6 minutes, basting with the apricot mixture during the last 3 minutes of cooking. Serve with the couscous and any remaining sauce.