Sardinian Kebabs over Couscous

Loved this one, the couscous was fabulous!  First time I have ever tried it, of course the meat was great, loved the marinade and it worked really nicely with the couscous.  The couscous however was so flavourful - I could eat just that!

1 1/2 lb (750 g) boneless pork, chicken or lamb, cut into 1 in cubes
4 tbsp olive oil, divided
4 tbsp lemon juice, divided
2 tsp crumbled dried thyme
1/3 cup pine nuts
1 medium onion, chopped
4 cloves garlic, minced
1 small head cauliflower, broken into small florets
1 tsp salt
2 cups (500ml) canned crushed tomatoes
1 cups (500 ml) chicken broth
1/4 tsp pepper
1 3/4 cups whole wheat couscous (340 g box)

1. In a bowl, combine the cubed meat with 2 tbsp of the olive oil, 3 tbsp of the lemon juice and the thyme.  Mix well, cover and refrigerate for 30 minutes (or as long as 2 hours).  Soak 6 bamboo skewers, each measuring 8 in in water.
2. About 20 to 30 minutes before you want to eat, preheat a barbecue grill to medium heat.  Thread the cubes of meat onto the soaked skewers.
3. Place the pine nuts in a dry skillet over medium heat and toast, stirring often, until lightly browned - about 5 minutes.  Remove from skillet and set aside.
4. In a large, deep skillet, heat the remaining 2 tbsp of oil over medium heat.  Add the onion and cook, stirring until softened - 3 to 5 minutes.  Add the garlic, cauliflower and salt.  Cook stirring often, until the cauliflower begins to turn golden - 8 to 10 minutes.  Add the tomatoes, broth and pepper, and bring to a boil.  Stir in the couscous, remove from heat and let sit covered for about 10 minutes.
5. While the couscous sits, grill the kebabs, turning occasionally, until cooked to taste - 7 to 10 minutes.  Chicken and pork should be opaque in the middle; lamb can be served slightly pink.
6. To serve, stir the remaining 1 tbsp lemon juice and the toasted pine nuts unto the couscous.  Spoon some couscous onto each plate and serve topped with a grilled kebab.