Ham and pineapple kebabs with tri-pepper couscous

I really wanted to grill these kebabs, but as I mentioned earlier, the "patio" can only be accessed by climbing over a row of bushes, which are really due for a trim. If you don't have a grill, just put the kebobs under the broiler.

Ingredients

• 1 ham steak, cut into 1" chunks
  
• 1 pineapple, cleaned and cut into chunks
• couscous
• chicken broth
• small red, yellow, and orange bell peppers (1 of each), finely diced
• freshly ground black pepper
• 2T unsalted butter
• freshly ground salt
  

Directions

• Load the kebob skewers, alternating ham and pineapple chunks. Broil for 15 minutes, turning as they begin to blacken.
• Bring the chicken broth, butter, and a little salt to a boil. Don't use too much salt, because the broth has plenty. Turn off the heat, then add the couscous, stir, and cover for five minutes.
  
• When the liquid is absorbed, fluff the couscous with a fork. Add the diced bell peppers and the black pepper and combine. (You may wish to add Tabasco sauce; I often add some to cold couscous.)
  
• When the kebobs are blackened and caramelized, remove them from the broiler and serve over the couscous.

How to Clean a Pineapple

• Use a serrated knife. Accept no substitutes!
  
• Lay the pineapple on its side. Slice off the bottom.
• Stand the pineapple on its bottom. Using the stem as a handle, slice off the peel.
• Use the tip of your knife or a grapefruit knife to dig out the brown "eyes."
• Lay the pineapple on its side. Slice off the stem.
• Quarter the pineapple along its long axis.
• Remove the core.
• Voila! You have a clean pineapple just waiting to be cut into chunks!

How to Eat a Kebob

• Use a fork. Unless, of course, you vacuum your floors more often than I do.